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UNIVERSITY  OF 

ILLINOIS  LIBRARY 

AT  URBANA  CHAMPAIGN 

OAK  STREET 

LIBRARY  FACILITY 


COi^NER  BOOK  SHOP 

102  FOURTH  AVENUC 
NEW  YORK  3,  N.  V. 


THE  NEW  HOME  COOK  BOOK 


The  New  Home 
Cook  Book 


Compiled  from  Recipes  contributed 

by  Ladies  of  Chicago  and  other 

Cities  and  Towns 

Originally  published  for  the  Benefit  of  the  Home 
for  the  Friendless,  Chicago 

With  NeWy  Additional  Matter 


——with  dispatchful  looki,  in  baste 
She  turns,  on  hospitable  thoashts  intent, 
What  choice  to  choose  for  delicacy  best, 
What  order,  so  contrived  as  not  to  mix 
Tastes  not  well  joined,  inelegant,  but  bring 
Taste  after  taste  upheld  with  kindliest  change. 
— Paradise  Loit. 


CHICAGO 
A.  C.  McCLURG  &  CO. 

1911 


COPYRIGHT 

A.  D.  1874,  1875  and  1875,  1877, 1896  and  1911 

By  J.  FRED  WAGGONER 


Q/Ui 
FOREWORD 

IN  issuing  this  sixtieth  thousand  new 
edition  of  THE  New  Home  Cook 
Book,  renewed  pleasure  is  taken  in 
acknowledging  the  favor  with  which 
the  work  has  been  received.  This  edi- 
tion is  enriched  by  the  new,  express- 
ly prepared  articles:  "The  Fireless 
Cooker,"  "The  Casserole,"  and  "Sun- 
day Night  Suppers,"  being  comple- 
mentary to  "Housekeeping  in  the 
Twentieth  Century,"  "Home  Making 
and  House  Furnishing,"  and  "Oil  and 
Gas  Stove  Cooking." 

In  its  chief  and  distinctive  character 
as  a  collection  of  choice  and  valuable 
recipes,  tried  and  approved  by  well 
known  and  experienced  housekeepers, 
the  work  is  unchanged. 


CONTENTS 


HOUSEKEEPING   IN   THE   TWENTIETH   nENTURT       5 — 8 

HOME    MAKING   AND    HOUSE    FURNISHING 9—21 

OIL.   AND  GAS   STOVE   COOKING 22—26 

TABLE  TALK — Refinement,  Regularity,  Setting  of 
Table,  Serving,  Lunch,  Dinner,  Crockery,  Din- 
ing   Room    27 — 32 

DINNER  ETIQUETTE— Invitations,  When  to  Ar- 
rive,  Introductions,   Furniture,   Getting  to   Table, 

Table,  Order  of  Wines,  Individual  Etiquette 33 — 40 

MAJIKETING     41—47 

SERVANTS     48—55 

UTENSILS — Wooden    Ware,    Tin    Ware,    Iron    Ware, 

Stone  Ware,  Brushes 56 — 57 

S-OUPS     58—71 

FISH    72—79 

SHELLFISH — Oysters,  Lobsters,  Crabs,  Clams,  etc..     79 — ^7 

POULTRY   AND  GAME    88—98 

MEATS    99—119 

SALADS,   S'AUCES   AND  PICKLES 120—135 

SWEET   PICKLES    136—138 

SOUR  PICKLES 138—149 

BREAKFAST    AND   SUPPER— Toast,    Codfish,   Hash, 

Breakfast  Cakes,   Eggs,  Buns,  etc 150 — 167 

VEGETABLES 168—180 

PUDDINGS   181—213 

PUDDING  SAUCES   214—216 

PIES    217 — 230 

CUSTARDS,   CREAMS,  ETC 231—248 

ICES    249—253 

FRUITS   254—270 

CANDY     271—276 

BREAD  AND  YEAST 277—321 

WEIGHTS  AND   MEASURES 321 

CAKES 322—366 

DRINKS    367—371 

MISCELLANEOUS    372—388 

THE  FIRELESS  COOKER 389—395 

THE  CASSEROLE    396—400 

SUNDAY  NIGHT  SUPPERS 400— 40« 


THE  NEW 

HOME  COOK  BOOK 

Housekeeping  in  the 
Twentieth  Century 


The  next  generation  will  doubtless  see  even  greater 
progress  in  the  arts  and  sciences  than  has  been  made  in 
these  latter  years  of  the  nineteenth  century.  Will  there 
be  a  similar  advance  in  the  appliances  and  methods 
which  regulate  our  home  life?  There  is  certainly  an 
opportunity  for  it,  since,  thus  far,  improvement  in  the 
kitchen  has  not  kept  pace  with  that  in  other  depart- 
ments of  our  civilization.  What  will  be  accomplished 
in  the  future  depends  mainly  upon  the  individual  house- 
keeper, and  whether  she  is  ready  to  claim  the  aid  of 
modern  science  in  improving  existing  conditions,  or 
whether  she  is  contented  to  keep  house  as  her  grand- 
mother did.  The  mothers  of  to-day  must  see  to  it  that 
their  daughters  have  opportunities  to  apply  the  knowl- 
edge they  gain  in  school  to  the  everyday  duties  of  home 

(5) 


6  THE  HOME  COOK  BOOK. 

life.  There  is  so  little  practical  application  of  science  in 
the  kitchen  that  many  girls  never  see  any  connection  be- 
tween physics  and  chemistry  and  the  drafts  and  dampers 
in  a  stove  or  the  behavior  of  yeast  or  baking  powder. 
This  is  the  office  of  the  schools  of  cookery  and  house- 
hold science — to  teach  the  reason  for  common  pro- 
cesses and  to  reduce  housekeeping  to  a  systematic  busi- 
ness. Any  young  woman  receiving  training  in  such  a 
school,  supplemented  by  home  practice,  will  retain  the 
best  features  of  the  housekeeping  of  the  past  and  be 
ready  for  the  new  methods  of  the  future. 

The  rapid  advances  in  the  study  of  bacteriology  are 
imposing  new  burdens  upon  the  housekeeper,  which  she 
will  cheerfully  accept  when  she  realizes  that  the  health 
of  her  family  is  dependent  upon  such  details.  We  are 
learning  that  surface  or  apparent  cleanliness  is  not  suffi- 
cient ;  everything  must  be  chemically  clean,  free  from 
any  foreign  substance.  To  this  end  the  coming  house- 
keeper will  select  utensils  of  the  best  material  and  the 
simplest  pattern,  with  no  grooves  and  crevices  where 
dangerous  micro-organisms  can  lurk.  Every  article  of 
furniture  and  every  decoration  will  be  chosen  with  re- 
gard to  the  possibility  of  keeping  it  cleanly  with  little 
waste  of  labor. 

Future  generations  may  be  expected  to  learn,  what 
the  housekeepers  of  to-day  have  not  discovered,  that 
time  has  a  definite  value  and  must  be  counted  in  the 
cost  of  any  process  or  article  of  food.  It  is  often  wiser 
to  pay  a  few  cents  more  for  a  reliable  article,  than  to  run 
the  risk  of  obtaining  either  an  unhealthful  food  or  some- 
thing that  will  require  time  and  strength  in  its  prepara- 
tion. 


HOUSEKEEPING  IN  THE  TWENTIETH  CENTURY.  7 

In  the  serving  of  our  food  at  table  there  is  a  greater 
degree  of  refinement  apparent  in  each  generation.  The 
modern  tendency  is  away  from  the  gross  abundance  of 
the  past  and  toward  simplicity  and  originality  in  such 
service.  Little  that  is  uneatable  is  allowed  to  appear  on 
the  table,  and  individual  portions  are  very  popular, 
while  carving  is  becoming  a  lost  art  save  in  hotels. 
Where  our  great  grandmothers  aimed  to  have  a  bountiful 
supply  in  great  variety,  to  excite  the  appetite,  the  house- 
keeper of  the  future  will  strive  to  adapt  the  food  to  the 
individual  needs  of  the  different  members  of  her  family, 
that  no  energy  shall  be  wasted  in  disposing  of  undesira- 
ble substances.  She  will  endeavor  to  serve  what  is  pre- 
pared in  the  most  attractive  manner,  since  our  enjoy- 
ment of  food  depends  largely  upon  its  appearance,  and 
its  nutritive  value  is  often  in  direct  proport  on  to  its  pal- 
atability. 

"  What  a  man  eats  that  he  is,"  is  a  familiar  proverb ; 
or,  as  the  same  idea  has  been  expressed  by  one  who  has 
studied  the  effect  of  foods,  "Our  successors  may  even 
dare  to  speculate  on  the  changes  that  converted  a  crust 
of  bread,  in  the  brain  of  Shakespeare,  into  the  concep- 
tion of  the  immortal  Falstaff." 

At  present,  too  often,  the  only  indication  of  zeal  for 
better  foods  on  the  part  of  housekeepers  is  shown  by  a 
demand  for  new  recipes.  In  the  future  more  thought 
will  be  given  to  the  scientific  laws  which  govern  the 
processes  of  cookery,  and  which  are  not  always  made 
clear  by  the  cook-books  of  to-day.  Just  as  the  musical 
compositions  and  paintings  of  the  old  masters  are  con- 
stantly reproduced,  so  the  recipes  of  our  ancestors  are 
now  used  with  slight  changes,  and  will  be  for  genera- 


8  THE  HOME  COOK  BOOK. 

tions,  but  with  continual  adaptation  to  improvements  in 
materials  and  utensils.  The  housekeeper  of  the  twenti- 
eth century  will  have  learned  that  it  is  more  satisfactory 
in  the  end  to  have  simple  food  in  perfect  condition,  than 
to  strive  after  novelties,  or  disguise  imperfect  material 
with  elaborate  seasonings  and  high-sounding  names. 
Processes  and  proportions  will  to  some  extent  take  the 
place  of  recipes,  but  cook-books  will  not  lose  their  charm. 
There  are  many  suggestions  to  be  gained  from  these, 
even  where  a  recipe  cannot  be  followed  strictly. 

In  the  years  to  come,  housekeepers  will  have  learned  the 
power  and  value  of  cooperation,  and  many  undertakings 
which  are  dreaded  to-day  will  have  lost  their  terror. 
Through  cooperation,  the  fireplace  has  given  way  to  the 
cookstove  and  the  range,  which  are  gradually  yielding  to 
the  gas  and  oil  stoves,  and  may  ultimately  be  displaced 
by  electrical  appliances.  In  the  same  way  greater  per- 
fection has  been  attained  in  our  food  materials,  much  of 
the  tedious  preparation  which  our  grandmothers  were 
obliged  to  carry  on  in  their  individual  homes  now  being 
done  for  the  community  by  the  aid  of  machinery. 

All  this  is  eliminating  the  drudgery  from  our  house- 
keeping, and  in  this  way  that  problem  of  the  present  cen- 
tury, "the  servant-girl  question,"  may  ultimately  be 
solved.  The  hands  which  cannot  be  skilled  in  half  a 
hundred  trades,  to  carry  on  the  manifold  duties  of  gen- 
eral housework,  can  be  trained  to  one,  and  in  factories 
may  be  directed  to  prepare  some  one  portion  of  the  daily 
food ;  while  the  housemother,  with  trained  mind  and 
deft  fingers,  and  with  water,  steam,  gas,  and  electricity 
at  her  command,  may  in  the  home  blend  the  efforts  of 
these  outside  laborers  in  the  forms  most  pleasing  and 
valuable  to  her  own  home  circle. 

Anna  Barrows. 


HOME  MAKING  AND  HOUSE 
FURNISHING. 


The  entrance  to  a  house,  the  first  impression  it  gives, 
may  indicate  the  nature  of  its  occupants ;  indeed,  one's 
habitat  of  necessity  takes  on  a  certain  air  of  personality. 
This  IS  less  a  question  of  outlay  than  of  individuality. 

A  homelike  atmosphere  is  suggested,  even  amid  the 
plainest  surroundings,  by  subtle,  artistic  touches,  that 
cannot  be  effected  by  the  most  lavish  display  when  there 
is  no  guiding  spirit  of  culture.  The  effect  of  expendi- 
ture at  hazard  never  equals  the  exercise  of  refinement 
and  taste ;  and  therefore  the  simplest  home  which  has 
been  made  thoughtfully  is  more  homelike  than  a  fine 
house  fitted  up  by  a  tradesman. 

Thanks  to  the  work  of  such  household  artists  as  Mrs. 
Holmes  and  the  Wheelers,  every  young  housewife  now 
has  it  in  her  power  to  impress  her  own  taste  upon  her 
home,  always  providing  she  possesses  that  invaluable 
quality  which  New  England  people  call  "  faculty." 
She  can  materialize  every  beauty  of  artistic  needlework 
upon  the  hangings,  scarfs,  and  draperies  which  form  so 
important  a  part  of  the  furnishing  of  the  modern  house ; 
her  spare  moments  cannot  be  better  employed  than  in 
the  embellishing  of  her  home. 

(9) 


10  THE  HOME  COOK  BOOK. 


THE  ENTRANCE  HALL. 


Entering  a  house  from  the  bright  sunlight  the  eye 
tolerates  an  excess  of  color  and  light.  For  this  reason 
the  carpets  and  fittings  may  be  as  rich  as  the  circum- 
stances of  the  occupants  will  permit.  Gilding  and 
brass-work  is  admissible,  shown  in  lanterns,  rods,  etc. 
Rugs  laid  upon  the  floor-tiles  or  marbles,  or  a  rather  nar- 
row carpet  to  afford  footing  upon  the  polished  wood  of 
floor  and  stairway,  and  door-hangings  in  harmonious 
contrast,  go  far  towards  furnishing  the  entrance  hall.  If 
there  is  space,  an  open  fireplace  gives  an  air  of  comfort 
that  no  other  eflfect  can  produce ;  its  glancing  flames  and 
the  radiance  of  a  bright  colored  lantern  are  the  very 
lights  of  home.  A  few  comfortable  or  picturesque  chairs 
or  benches,  and  some  receptable  for  hats  and  umbrellas, 
will  suffice  for  furniture. 

CARPETS    AND   RUGS. 

The  choice  of  carpeting  for  halls  and  rooms  should 
be  decided  by  fitness  and  cost.  The  prevailing  tendency 
is  to  dark,  rich  colors  for  halls,  stairways,  and  well- 
lighted  south  rooms;  light  colors  are  best  for  north 
rooms  and  bed-chambers,  and  neutral  tints  for  parlors 
and  living-rooms  where  the  furniture  is  varied  in  color 
and  effect ;  drawing-rooms  call  for  careful  treatment, 
elaborate  in  proportion  to  other  conditions. 

Carpets  and  hangings  should  harmonize,  and  their 
colors  combine  well  with  walls  and  furniture.  For  con- 
stant wear  body  brussels  is  one  of  the  most  durable  of 
ordinary  carpets ;  ingrains  of  good  quality  answer  well 
in  sleeping-rooms,  preferably  made  into  rugs.     Oriental 


HOME    MAKING    AND    HOUSE    FURNISHING.  11 

rugs  are  admirable,  but  very  expensive  unless  bought  when 
some  large  importing  house  offers  them  at  special  rates. 
The  American  Smyrna  rugs  are  well  colored,  and  wear 
satisfactorily.  The  use  of  rugs,  or  carpets  made  into 
rugs,  laid  upon  hard  wood  floors,  is  much  more  con- 
ducive to  health  and  cleanliness  than  nailed  floor  cover- 
ings, which  are  freed  from  dust  with  difficulty  and  * 
which  afford  harborage  to  moths  and  poisonous  germs. 

DOORS    AND    PORTIERES. 

In  a  private  house,  or  an  apartment  occupied  only  by 
one  family,  there  is  but  little  occasion  for  doors  for  the 
purpose  of  seclusion,  except  in  sleeping-rooms.  And, 
so  far  as  that  is  concerned,  doors  offer  comparatively 
slight  obstacle  to  persons  intent  upon  observing  the  oc- 
cupants of  rooms ;  the  best  preventative  for  unpleasant 
esfionage  is  to  have  no  uncomfortable  secrets  :  if  these 
exist  closed  doors  will  not  conceal  them  effectually. 
Portieres  are  a  better  protection  against  draughts  than 
doors ;  they  can  be  arranged  with  double  cords,  ample 
enough  to  shut  off  all  excess  of  air,  while  they  admit 
enough  to  thoroughly  ventilate  any  ordinary  apartment. 
The  texture  of  hangings  is  decided  by  their  purpose  and 
cost.  Rooms  exposed  to  a  northern  light  will  bear  rich, 
bright  colors,  reds  and  golds;  while  sunny  southern 
rooms  call  for  cool,  dark  shades  of  green  and  blue,  and 
kindred  tints  that  modify  or  absorb  any  excess  of  light. 

Two  different  tints  of  red,  green,  or  blue  produce  a 
bad  effect ;  not  two  shades  of  one  color,  for  harmonious 
studies  of  color  make  beautiful  rooms ;  either  all  the 
shades  of  one  color  must  blend  in  perfect  combination, 
or  various  colors  in  draperies,  walls,  and  furniture  must 


12  THE    HOME    COOK    BOOK. 

contrast.  The  soft  fabrics  hang  in  naturally  graceful 
folds ;  the  best  are  the  various  Indian  goods,  old  Persian 
and  Oriental  shawls,  and  scarfs ;  fine,  soft  rugs  drape 
well ;  velvets  are  apt  to  be  stifT,  but  velveteen  is  excel- 
lent in  effect,  as  also  are  serge,  double-face  canton  flan- 
nel, and  camel's  hair ;  chuddahs  and  afghans  make 
beautiful  hangings.  The  heavier  Oriental  stuffs  that  are 
stiff  with  gold  embroideries  should  be  hung  nearly  flat 
like  the  large,  soft  rugs  ;  they  are  very  effective  in  dark, 
richly  colored  rooms,  and  in  entrance  halls.  All  the 
dark  woolen  fabrics  and  the  Asiatic  fur  rugs  should  be 
guarded  against  the  inroads  of  moths. 

Dining-room  draperies  are  best  made  of  any  other 
fabric  than  wool ;  this  gathers  and  retains  the  odors  of 
food ;  the  atmosphere  of  this  room  above  all  others 
should  be  pure  and  clear,  without  a  suggestion  of  any 
by-gone  feast  —  a  Nemesis  of  hospitality  —  to  disturb 
anticipation  of  enjoyment  in  those  to  come. 

THE    PARLOR   AND    LIVING    ROOMS. 

Unless  the  establishment  is  grand  enough  to  afford  a 
room  of  state  reception  for  special  and  formal  entertain- 
ments, an  actual  drawing-room,  the  parlor  should  be 
what  its  name  indicates,  and  what  it  was  in  the  man- 
sions on  the  continent  —  the  talking-room  —  where  the 
household  congregates  for  reunion  and  entertainment. 
In  the  ordinary  middle-class  American  house  there  is  no 
occasion  for  a  room  of  state ;  friends  cannot  be  more 
highly  complimented  than  by  being  received  into  the 
home  circle  in  the  living-room.  With  careful  manage- 
ment this  apartment  never  need  be  too  disorderly  to  be 
seen  by  strangers.     What  if  the  piano  be  open,  the  table 


HOME    MAKING   AND    HOUSH    FURNISHING.  13 

littered  with  papers  and  books,  and  the  sewing-machine 
covered  with  work?  All  these  are  evidences  of  use. 
And  if  the  children's  toys  are  scattered  about,  who 
would  not  rather  see  them  than  know  that  the  house  has 
no  children  to  brighten  and  bless  it.? 

Knowing  that  dark,  rich  furniture  shows  wear  earli- 
est, it  is  best  to  furnish  the  parlor  with  rather  light 
neutral  colors  and  the  most  durable  of  fabrics  in  carpet- 
ing and  upholstery.  The  number  of  articles  of  furniture 
will  depend  upon  the  amount  of  money  which  can  be 
spent  upon  them.  A  large  table  with  drawers  is  nec- 
essary for  the  centre  of  the  room,  a  lounge  or  sofa,  made 
comfortable  with  cushions,  two  or  three  easy  chairs,  and 
a  musical  instrument  of  some  sort,  for  music  and  books 
will  often  keep  young  people  at  home  when  lacking 
them  they  would  wander  in  quest  of  less  innocent 
amusement. 

The  question  of  floor  covering  is  to  be  decided  by 
taste  and  available  funds,  rugs  and  polished  floors  being 
preferable.  Other  articles  of  furniture  can  be  added  as 
they  become  necessary,  and  pictures  and  ornaments 
chosen  as  they  appeal  to  the  taste,  not  merely  because 
they  are  esteemed  ornamental.  The  curtains  and  cover- 
ings for  furniture  indicate  the  discrimination  and  ability 
of  the  housewife ;  embroidered  scarfs  are  preferable  to 
the  old-style  tidies  as  affording  greater  scope  for  adorn- 
ment, remaining  fresh  longer,  being  less  in  the  way,  and 
not  so  entirely  concealing  the  woodwork  of  the  furni- 
ture upon  which  they  are  placed. 

Housewives  who  desire  healthful  homes  can  secure 
the  amount  of  light  and  air  required  and  still  possess 
their  souls  in  patience  if  they  heed  the  advice  to  choose 


14  THE   HOME   COOK   BOOK. 

neutral  colors  and  thin  fabrics  for  rooms  intended  for 
daily  use.  The  pest  of  flies  in  summer,  which  this  in- 
dulgence implies,  can  be  modified  by  placing  in  the 
windows  boxes  of  calceolarias  and  geraniums,  and  a 
castor-oil  plant  outside ;  the  leaves  of  this  plant  in  a 
room  will  drive  out  the  flies ;  and  there  is  also  the 
reserve-force  of  insect  powder  made  from  Persian  camo- 
mile. Dark,  closed  rooms  are  most  unhealthy.  The 
penalty  of  ill-health  is  too  great  a  price  to  pay  for  the 
saving  of  furniture  and  carpets.  Furnish  suitably ;  then 
open  the  windows  and  let  in  health  in  the  form  of  air 
and  sunlight.  The  effect  of  ivory  scrim,  madras,  or 
some  kindred  fabric,  at  the  windows,  of  glossy  light 
paint  brightened  up  with  a  line  of  gold  or  some  bright 
color,  light  wood-work  and  furniture,  some  pretty 
chintz  or  light  wool  fabric  for  upholstery — what  could 
be  found  more  cheerful?  When  such  a  room  shows 
evidence  of  wear,  it  can  be  freshened  at  slight  expense, 
even  by  the  hands  of  the  housewife  who  can  adapt  her- 
self to  everyday  uses. 

When  there  is  a  library  its  chief  furniture  is  book- 
cases, one  or  two  writing  tables,  a  lounge  and  some 
comfortable  chairs ;  in  minor  respects  the  furnishing  is 
not  unlike  that  of  other  rooms. 

DINING-ROOM,    KITCHEN,    ETC. 

In  the  dining-room  the  carpets  and  draperies  should 
be  only  those  which  are  essential  for  comfort.  As  al- 
ready indicated,  woollen  should  be  avoided  as  far  as 
possible,  because  of  its  tendency  to  absorb  and  retain 
odors.  The  chairs  should  be  comfortable  and  portable. 
A  dining  table  is  necessary,  the  extension  pattern  being 


HOME    MAKING   AND   HOUSE    FURNISHING.  15 

generally  preferred,  and  either  a  side-table  with  drawers 
for  linen  and  silver,  or  a  sideboard.  If  there  is  a  sunny 
window  a  box  of  plants  is  a  lovely  addition  to  the  out- 
look. If  only  one  open  fire  can  be  enjoyed  it  should  be 
in  this  room,  for  a  cheerful  dining-room  naturally  be- 
comes the  family  room,  unless  there  is  a  special  living- 
room  or  sitting-room.  In  this  case  the  necessary  arti- 
cles of  furniture  gradually  accumulate  there.  Mother's 
work-table  and  machine,  and  father's  easy-chair  or 
lounge  readily  find  a  place  near  the  open  fire  in  winter, 
and  by  the  window  in  summer ;  the  family  will  rally 
about  these  two  centres  of  attraction  as  naturally  as  bees 
about  honey-bearing  flowers.  The  windows  should 
freely  admit  both  light  and  air,  being  screened  only  so  far 
as  privacy  from  outside  observation  requires. 

The  kitchen  should  have  hard  or  polished  walls  that  can- 
not attract  any  deleterious  absorptions,  a  polished  or  oil- 
clothed  floor  which  can  easily  be  cleaned,  windows  that 
afford  plenty  of  light  and  air;  the  furniture  should  be 
only  that  which  is  absolutely  necessary,  a  stove,  two 
tables,  a  few  wooden  chairs,  a  dresser,  and  the  neces- 
sary utensils  and  dishes.  When  there  is  laundry-work 
to  be  done  in  the  kitchen  the  proper  appliances  should 
be  provided.  As  kitchen-wares  become  yearly  cheaper 
and  more  varied  it  is  best  to  buy  only  those  which  are 
necessary  for  daily  use.  A  refrigerator  should  be  placed 
somewhere  near  the  kitchen,  in  a  cool  position,  but  not 
in  the  cellar,  for  there  its  own  dampness  would  soon 
injure  it. 


16  THE    HOME    COOK    BOOK. 

BEDROOMS    AND    NURSERY. 

The  upper  portion  of  the  house  remains  to  be  consid- 
ered. The  remarks  concerning  one  sleeping-room  will 
apply  to  all  unless  there  are  many  and  the  desire  is  to 
furnish  them  differently :  taste  will  then  decide  the 
variations. 

First,  in  regard  to  air  and  light,  without  which  in 
abundance  we  cannot  live ;  healthful,  normal  sleep  de- 
mands that  sleeping-rooms  should  be  freely  exposed  to 
light  —  sunlight,  if  possible,  during  the  day  —  and 
should  be  well  aired.  For  night  ventilation  where 
freely  opened  windows  are  not  considered  advisable, 
the  window-board  described  below  will  meet  all  the 
requirements  of  health.  In  ordinary  sleeping-rooms, 
opening  to  the  external  air,  perfect  ventilation  without 
draught  can  be  secured  by  the  following  device  :  raise 
the  lower  sash  three  or  four  inches,  and  fit  under  it  a 
thin  board  which  entirely  fills  the  opening  between  the 
sash  and  the  window-seat;  the  air  will  enter  through 
the  aperture  where  the  two  sashes  overlap  in  the  mid- 
dle of  the  window,  without  creating  any  perceptible 
draught. 

The  fittings  of  all  sleeping-rooms  should  ensure  com- 
fort, order,  convenience,  and  cleanliness ;  employ  only 
enough  furniture  to  secure  these ;  all  other  things  are 
superfluities.  Avoid  heavy  or  excessive  draperies ;  their 
effect  is  tempting,  but  remember  that  all  except  the 
lightest  fabrics  make  a  sleeping-room  seem  stuffy. 
Above  all  never  exclude  light  and  air.  If  the  toilet- 
table  and  bed  are  draped  to  match  the  windows  use 
only  the  lightest  fabrics  of  linen,  cotton,  or  silken 
texture,  sheer,  and  delicate  of  hue. 


HOME   MAKING   AND    HOUSE   FURNISHING.  17 

Entire  bedroom  sets  are  now  made  of  rattan  and  bam- 
boo ;  they  are  light  to  move,  easily  kept  clean,  healthy, 
and  durable.  A  set  consisting  of  table,  lounge,  and 
half  a  dozen  chairs,  costs  from  fifty  dollars  upwards. 
Bedsteads  and  bureaus  are  more  expensive  than  the 
smaller  pieces.  ChiflToniers  and  toilet-tables  replace  the 
old-fashioned  bureau  in  many  houses.  Entire  bedroom 
sets  in  light  natural  and  enameled  woods  are  now  sold  as 
low  as  twenty-five  dollars.  In  short,  the  sleeping-room 
can  be  furnished  at  low  cost,  or  no  end  of  money  can  be 
spent  upon  fanciful  and  dainty  fittings.  For  absolute  use 
there  is  needed  either  a  bureau  or  chiffonier  with  a  mirror, 
or  a  toilet-table  or  wash  stand  with  glass  and  drawers  and 
the  accompanying  china ;  a  table,  and  a  small  work- 
basket  for  traveller's  emergencies,  and  writing  materials 
for  the  use  of  passing  guests,  a  lounge  or  easy  chair  and 
two  small  chairs  ;  these  may  be  of  bamboo,  cane,  or 
wood,  with  comfortable  cushions  ;  the  bed,  rugs,  and 
light  window  curtains  or  shades  complete  the  necessary 
furniture  of  the  room. 

The  bed  is  the  most  important  article  of  furniture. 
As  a  rule  wooden  bedsteads  are  cumbersome,  difficult 
to  handle  and  keep  clean,  although  one  would  fain  be- 
lieve that  unpleasant  pests  never  appear  in  well- 
kept  houses  ;  however,  as  they  do  gain  access  in  clothes 
brought  from  the  laundry,  in  travelling  trunks  and  divers 
ways,  unceasing  vigilance  is  the  only  safeguard ;  keep 
the  bedsteads  and  woodwork  of  the  room  dusted  with 
Persian  insect-powder,  and  occasionally  wash  them  with 
alum  water,  or  a  weak  solution  of  carbolic  acid. 

Brass  bedsteads  are  pretty,  healthful,  and  easy  to  handle ; 
they  are  very  durable  on  account  of  the  lacquer  with 


18'  THE    HOME    COOK   BOOK. 

which  they  are  finished.  Iron  bedsteads  enamelled  in 
white  and  other  colors  are  less  expensive  than  the  brass 
ones.  Beds  intended  to  be  closed  in  the  daytime  are 
seldom  healthful  because  there  is  imperfect  provision 
for  ventilating  the  bedding ;  the  best  ones  are  open  at  the 
back,  fitted  with  a  mattress  of  woven  wire  and  covered 
with  blankets.  Woven  wire  mattresses  and  pillows, 
with  a  thick  blanket  folded  under  the  sheet,  make  the 
most  sanitary  beds.  Health  demands  that  thick  mat- 
tresses of  hair  or  any  kindred  substance  should  be  re- 
made every  two  years ;  otherwise  they  accumulate  un» 
sanitary  substances  from  various  sources. 

Bed-coverings  should  be  made  of  woollen,  as  light  as 
is  consistent  with  warmth ;  cotton  coverlids  are  not 
desirable ;  when  blankets  are  too  expensive  it  is  better 
to  tack  several  thicknesses  of  newspaper  between  two 
thin  covers,  and  use  them  in  place  of  the  so-called  com- 
forters made  by  quilting  cotton  between  two  folds  of 
cloth.  When  feathers  or  down  are  used  in  the  sleeping- 
room  they  should  be  sunned  and  aired  daily. 

Hammocks,  or  cots  canvas-covered  or  fitted  with 
woven-wire,  covered  with  blankets,  make  very  com- 
fortable and  healthful  beds.  Let  some  young  mother  fit 
up  one  beside  her  bed  instead  of  the  ordinary  crib,  and 
see  how  baby  will  thrive  in  this  nest,  warm  and  airy  at 
the  same  time.  The  addition  of  the  baby's  bed,  bath, 
and  dressing-basket  transforms  the  ordinary  bed-room 
into  a  nursery. 

Polished  or  oiled  floors  with  rugs  or  mattings  are 
better  suited  for  sleeping-rooms  than  nailed  carpets, 
which  accumulate  dust,  afford  shelter  for  moths,  and 
gather  germs  of  disease  fron:  any  chance  source.     Mat- 


HOME   MAKING   AND   HOUSE    FURNISHING.  19 

tings  can  easily  be  kept  clean  by  rubbing  them  occa- 
sionally with  a  cloth  tied  over  a  broom  and  moistened 
with  salted  water.  A  fur  rug  at  the  bedside  is  a  great 
comfort,  and  needs  but  shaking  for  neatness'  sake :  the 
Japanese  goatskins  sell  at  about  two  dollars  and  a  half 
each,  either  two  or  four  making  a  rug,  the  latter  six  feet 
square.  A  rug  at  the  bedside  and  another  at  the  toilet 
stand,  make  a  hard-floored  room  entirely  comfortable  for 
the  occupancy  of  any  save  an  invalid,  for  whom  the 
number  of  rugs  may  be  increased,  but  even  a  scant  supply 
is  preferable  to  a  nailed  carpet. 

A  word  of  caution  about  mirrors:  do  no  allow  the 
sunlight  to  fall  upon  them,  because  it  occasions  a  separa- 
tion of  the  particles  of  amalgam  upon  the  back,  and 
gives  them  an  inequality  of  surface  which  interferes  with 
reflection  and  light. 

In  furnishing  bedrooms,  generally,  the  lighter  the  mate- 
rial used  the  better  for  comfort  and  health  ;  light-weight 
furniture,  light,  sheer  fabrics  for  draperies,  light  woollen 
coverings  for  warmth.  Light,  neutral  colors  are  better 
for  paint  and  upholstery,  and  neutral-tinted  carpets  or 
rugs  that  will  not  fade  in  strong  light ;  all  these  things 
show  ordinary  wear  less  than  darker  and  heavier  ones. 
In  those  parts  of  the  country  where  soft  coal  is  used,  the 
question  of  expediency  may  arise.  So  far  as  my  per- 
sonal experience  goes,  and  that  of  friends  who  have  long 
been  residents  in  the  West,  the  dark-hued  fabrics  gather 
the  obnoxious  dust  as  quickly  as  lighter  colored  stuffs, 
but  it  is  not  so  apparent  to  the  eye  ;  to  the  touch  it  is 
instantly  revealed,  even  under  the  most  favorable  cir- 
cumstances. The  question  is  whether  one  shall  choose 
dark  woollen  and  silken   goods  that   must  accumulate 


20  THE    HOME   COOK    BOOK. 

smoke  and  dust,  until  the  semi-yearly  cleaning  day  ar- 
rives ;  or  whether  materials  shall  be  used  that  can  be 
washed  frequently  and  so  kept  fresh,  like  one's  personal 
clothing. 

In  the  furnishing  of  bedrooms,  a  capable  housewife, 
who  has  strength  and  some  artistic  taste,  can  economize, 
and  at  the  same  time  beautify  her  home,  by  purchasing 
unpainted  furniture  at  the  factory,  or  through  some 
dealer,  and  finishing  it  at  home  in  any  chosen  color,  or 
with  ebony  varnish.  The  paint-shops  sell  a  glossy  mix- 
ture of  paint  called  china-finish,  which  can  be  applied  t6 
hard,  well-seasoned  wood,  which  has  first  been  tinted  as 
desired.  Light  hues,  with  darker  lines  of  the  same  color, 
or  panels  outlined  with  gold  paint,  produce  good  efl'ects 
when  harmonizing  with  rugs  and  draperies.  Ebony  fin- 
ishes well  with  brass,  which  can  be  bought  in  great  vari- 
ety at  the  house-furnishing  and  cabinet-makers'  shops. 
Rooms  fitted  up  in  this  way,  with  bright-colored  chintz 
draperies  and  homemade  rugs,  are  really  beautiful, 
besides  being  monuments  to  the  designer's  good  taste 
and  ingenuity.  If  not  in  too  great  haste  to  furnish  at 
first,  such  a  housekeeper  may  indeed  become  the  home- 
maker,  and  every  part  of  her  habitation  show  her  culture 
and  ability. 

HOUSEHOLD   ORNAMENTS. 

But  little  has  been  said  about  pictures  and  ornaments 
in  any  room,  because  their  selection  depends  entirely 
upon  the  owner's  taste  as  regulated  by  the  amount  avail- 
able for  such  indulgences.  As  for  artistic  things, 
oriental  china,  bronzes,  and  bric-a-brac  in  general,  the 
length   of  one's  purse  is  the  only  possible  condition; 


HOME   MAKING  AND   HOUSE   FURNISHING.  21 

one's  personal  longings  would  probably  never  be  entirely 
satisfied,  for  the  fever  of  the  collector  "  grows  by  what 
it  feeds  upon." 


OIL  AND  GAS  STOVE  COOKING, 


When  one  becomes  accustomed  to  a  particular  ma- 
chine, implement,  or  utensil,  and  grows  familiar  with 
the  methods  of  operating  or  handling  it,  one  is  apt  to 
fancy  that  particular  kind  the  best  that  has  been  in- 
vented for  the  purpose  for  which  it  is  designed. 
But  as  improvements  are  being  made  every  year  in 
nearly  all  articles  that  are  worth  improving,  it  is  a  very 
difficult  and  delicate  matter  for  any  one  to  unqualifiedly 
assert,  that,  of  a  dozen  different  articles  designed  for  the 
same  use,  all  excellent  in  the  main,  any  special  one  is 
the  best.  This  is  notably  the  case  in  regard  to  stoves  ; 
and  in  selecting  a  stove,  whether  designed  for  coal, 
wood,  gas,  gasoline,  or  oil,  there  is  no  safer  rule  to  fol- 
low than  this :  —  Examine  the  newest  patterns  in  the 
market ;  obtain  the  opinions  of  reliable  dealers  concern- 
ing them ;  consult  your  own  taste  in  regard  to  minor 
details  ;  then  make  your  purchase.  If  you  exercise  or- 
dinary judgment  in  your  choice,  and  afterward  use  ordi- 
nary common  sense  in  the  management  of  the  stove 
selected,  you  will  probably  have  the  one  best  adapted  to 
your  needs. 

The  printed  directions  for  the  management  of  gas, 
gasoline,  and  oil  stoves,  which  always  accompany  them, 
should  be  studied  till  thoroughly  understood,  and  should 

(22) 


OIL   AND   GAS    STOVE    COOKING.  23 

be  implicitly  followed  if  you  wish  to  obtain  the  most 
satisfactory  results.  The  inventors  of  stoves  are  likely 
to  understand  the  principles  governing  their  invention, 
and  unless  you  knaiv^  from  practical  experience,  that  the 
directions  are  incorrect,  it  is  safe  to  be  guided  by  them  in 
every  particular. 

Objections  are  made  by  a  good  many  people  to  vapor 
or  gasoline  stoves  on  account  of  danger  from  their  use  ; 
but  the  character  of  gasoline  is  so  well  known  to  almost 
every  one,  and  such  care  is  exercised  in  handling  it,  that 
as  few  accidents  occur  from  its  use  as  from  that  of  any 
other  heating  or  lighting  material.  And  it  is  so  much 
cleaner  and  more  convenient  than  oil,  that  many  prefer 
gasoline  to  oil  stoves.  The  latter  are,  however,  so  low- 
priced,  and  oil  is  so  readily  obtainable  everywhere,  that 
they  will  probably  always  be  in  much  more  general  use 
than  gasoline  stoves. 

A  stove  of  any  kind,  to  do  satisfactory  work,  must  be 
kept  clean  and  in  order.  But  this  is  more  especially 
true  in  the  case  of  an  oil  stove  than  that  of  any  other 
kind.  I  once  lent  mine  to  a  lady  who  had  used  these 
stoves  for  years,  and  who,  I  imagined,  understood  their 
management  thoroughly.  A  few  months  afterward 
when  I  needed  the  stove  again,  she  informed  me  that 
she  had  been  having  the  greater  part  of  her  cooking 
done  with  it  for  quite  a  while,  but  that  it  frequently  dis- 
appointed her  "  by  acting  queerly."  The  stove  was  sent 
home  the  next  day  ;  but  on  attempting  to  use  it  I  found 
one  burner  entirely  disabled  and  the  other  badly  demor- 
alized, while  the  stove  was  in  such  a  foul  condition  gen- 
erally, that  it  was  unfit  for  service  until  thoroughly 
cleaned  and  repaired.     Since  then  I  have  discovered,  by 


24  THE    HOME    COOK   BOOK. 

personal  inspection,  that  many  of  these  stoves  are  han- 
dled in  such  a  slovenly,  shiftless  manner  that  they  often 
''  act  queerly,"  and  seldom  do  satisfactory  work. 

The  most  important  detail  in  the  successful  operation 
of  an  oil  stove  is  absolute  cleanliness.  The  air  box 
should  be  kept  perfectly  clean  by  occasional  boiling  in 
soap  suds  and  sal-soda,  and  both  the  interior  and  exterior 
of  the  stove  should  be  subjected  to  a  cleaning  at  regular 
intervals,  as  is  the  case  with  an  ordinary  kerosene  lamp. 
Unless  this  is  done,  and  the  wicks  are  properly  trimmed, 
the  stove  will  be  apt  to  prove  a  disappointment.  Some 
people  insist  that  the  wicks  should  be  rubbed  off  every 
other  day,  and  that  they  should  never  be  trimmed.  My 
experience,  however,  satisfies  me  that  it  is  better  to  trim 
the  wicks  with  shears  occasionally,  rather  than  to  fre- 
quently rub  them  off,  as  by  trimming  a  new,  clean  wick 
surface  is  presented  and  better  combustion  is  obtained. 

Many  of  the  ovens  of  gasoline  and  oil  stoves  being  of 
tin  or  other  light  metal,  are  considerably  affected  by  the 
temperature  and  by  atmospheric  changes.  When  it  is 
desired  to  heat  the  oven  of  a  gasoline  or  coal  oil  stove  in 
windy  or  very  cold  weather,  it  is  advisable  to  cover  it 
with  a  blanket  or  some  light  woolen  material  that  will 
protect  the  outside  of  the  oven  and  keep  the  heat  from 
escaping,  (a  tea-box  with  two  sides  knocked  out  will 
answer) .  The  hot  air  coming  in  contact  with  the  blanket, 
through  the  ventilating  holes,  may  possibly  injure  the 
material,  but  no  danger  need  be  feared  from  thus  cover- 
ing the  oven,  and,  when  these  conditions  are  complied 
with,  an  oil  stove  will  be  found  admirably  adapted  to 
baking  bread  or  cake,  and  roasting  meats  of  all  kinds. 
Either  of  these  processes  can  be  performed  as  perfectly 


OIL   AND   GAS    STOVE    COOKING.  25 

in  the  oven  of  an  oil  stove  properly  cared  for,  as  by  any 
other  method  with  which  I  am  acquainted.  Such  a 
stove  rightly  handled  can  be  made  to  do  very  effective 
work  in  a  large  proportion  of  the  culinary  requirements 
of  an  ordinary  household. 

A  well-equipped  gas  stove  is,  however,  the  most  per- 
fect arrangement  for  the  preparation  of  food  that  has  yet 
been  devised.  It  is  a  complete  illustration  of  the  useful 
and  the  unique  combined  in  a  household  article.  It 
makes  culinary  labor  a  delight,  and  is  one  of  the  most 
powerful  allies  in  the  cause  of  good  cookery  the  world 
has  ever  known.  The  gas  stove  so  thoroughly  elimin- 
ates all  the  unpleasant  features  inseparably  connected 
with  stoves  designed  for  wood,  coal,  or  oil,  that  little 
further  can  be  desired  in  that  direction.  It  stands  always 
ready  for  use.  No  labor  is  required  to  put  it  in  order  or 
to  keep  it  so.  No  fuel  has  to  be  prepared  and  carried  to 
it ;  no  ashes  or  soot  have  to  be  removed  from  it.  It  does 
its  work  properly,  and  leaves  no  refuse  to  be  cleared  up 
afterward.  The  turning  of  a  screw  and  the  application 
of  a  lighted  match  are  the  only  requirements  for  starting 
a  fire  in  it.  Almost  in  an  instant  it  can  be  sufficiently 
heated  for  baking,  boiling,  frying  or  any  other  culinary 
operation.  Almost  in  an  instant  the  sources  of  heat  can 
be  removed. 

And  when  gas  can  be  had  at  the  rate  of  a  dollar  for  a 
thousand  feet,  it  is  cheaper  for  a  careful  person  to  use  it 
for  all  culinary  purposes,  than  it  is  to  use  wood  or  coal 
at  the  ordinary  prices,  without  taking  into  account  the 
saving  in  labor,  comfort,  and  convenience.  In  some 
sections  of  the  natural  gas  regions  gas  is  furnished  at 
from  four  to  seven  cents  a  thousand  feet,  in  others  at 


26  THE    HOME    COOK   BOOK. 

from  four  dollars  to  seven  dollars  a  year  for  each  stove, 
whether  for  heating  or  cooking  ;  and  its  marvellous  cheap- 
ness can  hardly  fail  to  bring  it  into  general  use  wherever 
it  can  be  had.  Ordinary  cook-stoves  and  ranges  are 
everywhere,  through  the  gas  regions,  being  converted  into 
gas-burners,  by  simply  introducing  a  large  perforated 
iron  pipe  into  the  fire  box,  and  in  this  shape  they  do 
more  effective  culinary  work  with  gas,  than  they  did 
originally  with  wood  or  coal. 

May  not  progress  in  cookery  be  as  rapid  as  in  any 
other  direction,  when  wood  and  coal  stoves  are  super- 
seded by  perfectly  constructed  gas  stoves?  And  may 
not  natural  gas  be  an  important  factor  in  the  introduc- 
tion of  better  cooked  and  more  wholesome  food  to  the 
millions  who  are  suffering  from  a  badly  prepared,  im- 
proper diet? 


TABLE  TALK. 


In  all  attempts  at  refinement,  one  cardinal  point 
should  be  kept  in  view  —  that  manners  were  made 
for  men,  not  men  for  manners.  Most  rules  will  be 
found  to  serve  convenience,  and  there  is  no  good  breed- 
ing where  etiquette  is  not  observed  for  this  end,  the 
order  and  comfort  of  all  concerned,  not  for  the  sake  of 
defining  one's  social  position.  When  any  one  begins  to 
study  manners  as  a  set  of  arbitrary  rules,  followed  because 
every  other  desirable  acquaintance  does  the  same,  polite- 
ness breeds  a  sort  of  pharisaism  that  the  best  bred  per- 
sons look  down  on  as  supremely  vulgar.  If  any  mistress 
of  a  house  looks  here  for  rules  that  will  aid  her  to  affect 
a  trifle  more  of  style  than  her  neighbors  she  will  only  be 
disappointed.  If  any  woman  wishes  hints  how  to  reduce 
her  household  to  regularity  and  make  her  children  neat 
and  gentle  in  habits,  it  may  be  that  she  will  not  find  this 
chapter  in  vain. 

Martinet  regularity  as  to  hours  and  minutes  is  no  longer 
held  the  saving  virtue  in  a  household.  The  rule  in  many 
families  keeps  all  the  rest  waiting  for  a  meal  if  one  is 
tardy.     Modern  custom  both  for  the  family  and  for  din- 

(27) 


28  THE   HOME   COOK   BOOK. 

ner  parties  takes  the  sensible  course  of  sitting  down  to 
table  when  the  hour  comes,  and  most  of  the  company 
has  arrived.  No  guest  should  feel  affronted,  if  he 
is  late,  and  finds  the  party  at  dinner,  provided  the 
indispensable  care  has  been  shown  to  keep  his  portion 
warm  over  dishes  of  hot  water,  by  which  they  neither 
grow  cold  or  are  dried  up  in  the  oven.  Order  the  table 
daily  with  the  same  care  as  for  a  dinner  party.  This  is 
the  only  way  to  insure  success  for  hostess  and  servants 
when  one  does  come  off,  and  gives  mistress  and  waiter 
the  luxury  of  getting  used  to  nice  style,  so  that  it  is  just 
as  easy  as  common  ways,  and  no  sudden  visitor  can  put 
them  out.  Home  tables  do  not  always  compare  to  ad- 
vantage with  those  at  the  restaurant  or  club,  and  the 
housemother  should  see  that  a  man  finds  as  careful  ser- 
vice at  home  as  he  does  anywhere  else.  Unlimited  laun- 
dry work  should  be  one  of  the  indulgences  of  one's  own 
house,  and  it  should  be  of  the  utmost  nicety.  Why 
should  it  be  too  much  to  provide  clean  napkins  and  table- 
cloth daily  at  home  as  well  as  at  a  hotel  ?  They  would 
cost  half  an  hour's  extra  work  a  day,  and  this  is  not  too 
much  for  the  refinement  it  gives.  We  should  then  expect 
to  see  the  table  spread  with  a  snowy  cloth,  less  starched 
than  many  housekeepers  think  necessary,  finish  and  pli- 
ancy being  given  by  plenty  of  wax  in  the  starch,  which 
will  keep  it  clean  the  longer.  It  should  fall  below  the  table 
half  a  yard  all  round,  and  be  pinned  up  at  the  corners  to 
keep  it  from  the  floor  if  necessary.  For  ceremonious 
occasions  a  common  white  cloth  is  laid  under  the  table- 
cloth to  protect  a  handsome  table,  keep  the  upper  cloth 


TABLE   TALK.  29 

from  wearing,  and  because  dishes  make  less  noise  when 
set  down  on  it. 

For  breakfast  the  coffee  is  set  before  the  mistress,  the 
cups  and  spoons  ranged  in  their  saucers  in  front  of  it,  in 
two  rows  if  there  are  many  of  them  ;  the  meat  and  the 
plates  which  should  be  warm,  are  set  before  the  master ; 
salt,  butter  and  castor  at  the  corner  to  the  right  of  both, 
head  and  foot,  if  the  table  is  a  large  one,  when  two  sets 
of  these  things  will  be  convenient.  Otherwise  put  them 
in  the  center  with  the  dishes  in  regular  order  around  them, 
and  relishes  at  the  corners.  To  meet  this  order,  it  is  a  trifle 
to  have  dishes  in  pairs  of  the  same  size,  and  use  them  al- 
ways together  for  different  things.  Fruit,  whether  berries, 
baked  apples,  or  pears,  is  served  first  at  breakfast,  then 
oatmeal  or  wheaten  grits,  now  found  on  every  good  table 
in  cities  at  least,  then  meats  and  vegetables,  with  toast, 
hot  cakes  and  coffee  following.  Hot  rolls  come  wrapped 
in  a  napkin  to  keep  them  warm,  griddle-cakes  between 
two  hot  plates,  and  all  meats  covered.  Baked  potatoes 
are  scrubbed  with  a  manilla  brush,  the  ends  cut  off,  rinsed 
twice,  and  eaten  without  paring,  as  the  best  flavor  goes 
with  the  skin.  This  is  the  custom  with  the  best  society 
in  this  country  and  abroad.  Eggs  are  washed  with  a 
cloth  in  cold  water  before  boiling,  and  eaten  in  egg  cups 
from  the  shell,  chipping  the  small  end  off,  or  broken 
into  larger  glasses,  or  held  in  the  napkin  and  eaten  from 
the  shell,  with  entire  good  form,  in  either  method.  Where 
individual  salt-cellars  are  used  they  should  be  emptied 
after  each  meal,  and  the  salt  thrown  away,  that  on* 
person  may  not  use  it  after  another,  and  they  should  be 


30  THE    HOME   eOOK   BOOK. 

very  small,  that  there  be  less  wasted.  Butter  should  be 
piled  round  a  lump  of  ice  in  little  pats.  To  be  very 
nice,  as  many  have  learned  to  like  it  from  living  abroad, 
it  should  be  churned  daily  from  perfectly  sweet  cream, 
worked  without  being  touched  by  the  hands  or  with 
water,  and  without  a  particle  of  salt.  Thus  it  has  the 
delicate  flavor  of  cream  at  its  best.  Honey  is  especially 
a  breakfast  delicacy,  and  so  is  maple  syrup,  which  should 
be  served  in  small  saucers  to  be  eaten  with  hot  biscuit. 
A  basket  of  crisp  cakes,  toasted  rusk  and  crackers,  will 
accompany  coffee. 

For  lunch  the  colored  table  cloths  may  be  used,  though 
their  use  has  been  gradually  dropped  because  the  colors 
do  not  wash  well.  White  cloths  with  striped  border  in 
colors,  or  fine  gray  or  brown  unbleached  damask,  with 
napkins  to  match,  assist  the  easy  half-dress  style  of  this 
repast.  Cups  of  broth  and  thick  chocolate,  with  light 
meats,  hashes,  croquettes,  and  stews,  salad  and  fruit  are 
the  staple  variety,  and  rather  more  attractive  than  the 
cold  meat,  tea  and  cracker  fare  too  often  set  apart  for  this 
hurried  meal.  Nowhere  is  negligence  more  annoying 
than  at  luncheon,  and  the  cloth,  glasses,  and  arrangements 
should  be  fastidiously  neat  to  do  away  with  the  disagree- 
able feeling  that  everybody  is  too  busy  with  drudgery  to 
look  after  comfort.  Insist  that  the  girl  who  waits  on  the 
table  has  her  hair  neat,  her  hands  washed,  and  a  clean 
apron  and  collar  on.  An  unkempt  servant  will  spoil  the 
best  dinner  appetite  was  ever  sharp-set  for.  Ceremoni- 
ous lunches  mean  an  hour's  visit  with  a  meal,  at  which 
salads,  shell-fish,  chops  in  paper  frills,  and  broiled  chicken 


fAHLE  TALK.  81 

play  a  part,  with  ices,  tarts  and  fancy  cakes  for  dessert. 
Mixed  drinks,  like  Regent's  punch,  or  claret  cup,  with  ale 
and  beer,  are  more  in  keeping  at  lunch  than  wines. 
These  drinks  are  served  from  the  side-board,  the  malt 
liquors  in  common  goblets,  the  claret  cup  in  tumblers, 
the  punch  in  small  cups.  Beef  tea  is  taken  from  cups 
held  in  very  small  saucers,  or  in  small  Chinese  bowls,  with 
little  saucers.  The  absence  of  all  ceremony  with  the 
presence  of  light  charming  detail  makes  the  luncheon 
attractive. 

For  dinner,  the  family  table  wants  to  have  less  the  air 
of  hotel  arrangements.  More  delicate  napery  and  ware, 
whether  the  latter  is  only  "  seconds  "  or  the  finest  egg- 
shell china ;  lighter,  more  convenient,  knives  and  forks, 
and  heavier  teaspoons,  nice  thin  glass  for  drinking,  thick 
cut  crystal  for  sweets,  with  above  all  things  a  well  kept 
cruet  stand,  make  the  difference  in  favor  of  home  taste 
and  home  comfort.  Keep  all  cracked  and  nicked  ware 
from  the  table.  Buy  nothing  that  cannot  be  replaced 
without  regret,  but  let  each  article  be  the  best  of  its 
material.  There  is  choice  in  the  quality  of  stone  ware 
and  blown  glass  as  well  as  in  the  shapes  of  each.  The 
plainest  is  always  most  satisfactory  in  inexpensive  things. 
The  old  fashion  of  furnishing  dining-rooms  in  dark  and 
heavy  styles  is  reversed.  The  room  is  light,  cheerful, 
warm  in  color,  the  chairs  broad  and  substantial,  the  table 
lower  than  it  used  to  be,  two  points  which  add  sensibly  to 
the  comfort  of  those  who  use  them.  Have  the  chair  feet 
shod  with  rubber  tips  which  come  for  the  purpose,  or  if 


32  THB  HOME  CXX>K   BOOK. 

on  castors,  cover  the  wheel  with  rubber  so  that  they  can 
move  without  noise.  See  that  the  room  is  light  and 
especially  warm,  for  people  want  comfort  at  meals  of  all 
times,  and  they  feel  the  cold  more  in  sitting. 


DINNER   ETIQUETTE. 


Directions  for  a  ceremonious  dinner  naturally  include 
those  for  the  family  table,  as  much  form  in  serving  being 
kept  as  may  be  convenient. 

The  number  of  guests  for  a  state  dinner,  even  such  as 
are  given  by  the  President  and  Secretary  of  State,  at 
Washington,  rarely  exceeds  twelve. 

Written  invitations  are  always  complimentary  and  in 
finer  style  than  any  other  for  small  parties,  but  persons 
who  entertain  often,  have  engraved  cards  with  blanks  left 
for  the  name  of  guest,  and  date,  for  convenience.  The 
following  is  the  form  adopted  by  Tiffany  &  Co.  for  dinner 
cards,  a  large,  nearly  square  form  being  used : 

Mr.  and  Mrs.  Arthur  Hoyt, 
Request  the  pleasure  of 

Company,  (name.) 

date  and  No. 

— o'clock. 


The  favor  of  an  answer  is  requested. 
(or)  R.  s.  V.  p. 

For  a  gentleman's  party  the  host's  name  alone  appears 
on  the  invitation.    An  early  answer  must  be  sent  in  all 

(33) 


34  THE   HOME   COOK   BOOK. 

cases,  either  to  accept  or  to  decline.  Not  to  do  so,  is  the 
grossest  rudeness. 

Invitations  are  always  sent  to  persons  in  the  same  town 
by  private  messenger.  Outside  envelopes  are  necessary 
only  when  sent  by  mail  to  another  city.  No  particular 
excuse  need  be  sent.     It  is  enough  to  say  "  Mr.  and  Mrs. 

regret  that  they  are  unable  to  accept  Mr.  and  Mrs. 

kind  invitation  for   the  date  named."     When  the 

dinner  is  to  meet  any  particular  guest  or  distinguished 
person,  it  is  made  known  by  the  words,  "  To  meet  So  and 
So,"  at  the  head  of  the  invitation,  or  after  the  name  of  the 
invited  person  before  the  date. 

Written  invitations  are  on  note  sheets  of  mill-finished 
paper  with  side  fold,  the  fancy  rough  and  the  highly 
glazed  papers  of  eccentric  shapes  and  fold  being  out  of 
use.  The  large  envelope,  nearly  square,  allows  the  sheet 
to  be  doubled  once  to  fit.  Cards  have  the  same  finish, 
neither  dull,  nor  highly  polished.  The  cipher  of  initials 
entwined  is  preferred  to  the  iiionogram,  and  occupies  the 
corner  of  the  note  sheet 

Guests  arrive  at  any  time  during  the  half  hour  before 
dinner,  and  after  leaving  wraps  in  the  dressing  room,  are 
met  by  the  host  and  hostess  at  the  door  of  the  drawing- 
room.  Introductions  follow  if  the  guest  is  a  stranger. 
If  the  party  is  given  in  honor  of  any  distinguished  person, 
or  favorite  visitor,  the  other  guests  are  brought  up  to  him 
or  her,  and  presented.  It  is  an  omen  of  success  for  her 
evening  if  the  hostess  can  make  conversation  general 
before  dinner.  To  this  end,  have  some  novelty  at  hand, 
either  in  the  shape  of  a  personage  whom  everybody  wants 


DINNER   ETIQUETTE.  35 

to  meet,  or  a  new  picture,  a  grotesque  group,  a  rare  plant 
in  the  drawing-room,  the  latest  spice  of  news  to  tell,  or  a 
pretty  girl  to  bring  forward.  Whatever  the  attraction, 
bring  it  on  at  once,  to  prevent  that  very  stupid  half  hour. 
At  the  hour,  the  servant  comes  in  and  tells  the  hostess 
dinner  is  served.  The  arranging  of  the  guests  has  all 
been  considered  beforehand.  If  she  wishes  people  to 
think  her  dinner  a  pleasant  one,  the  hostess  will  see  that 
the  likings  of  her  guests  are  consulted  in  pairing  off  for 
the  table.  Host  and  hostess  intimate  to  the  gentlemen 
whom  they  are  to  escort.  "  Mr.  Lance,  will  you  be  kind 
enough  to  take  Miss  Dart  in  to  dinner.?  Mr.  Curtis,  be  so 
good  as  to  see  to  Mrs.  Vane.  Jermingham,  I  know  you'd 
prefer  Miss  Olney,  she's  such  a  good  listener.  Mr.  King, 
if  you  want  to  finish  telling  that  story  to  Mrs.  Capron, 
suppose  you  give  her  your  arm,"  and  so  on.  If  the  guest 
to  be  honored  is  a  lady,  the  host  offers  her  his  arm  and 
goes  out  first,  the  hostess  last.  If  a  gentleman,  he  escorts 
the  hostess  and  the  host  follows  the  company.  Before 
dinner  is  announced,  after  the  guests  have  arrived,  the 
host  has  the  names  of  each  person  written  on  a  card  and 
laid  on  the  plates  at  the  place  where  he  or  she  is  to  sit. 
This  does  away  with  that  awkward  moment  when  the 
guests  are  in  the  dining  room  waiting  to  be  told  their 
places.  The  method  long  used  at  public  dinners  is  now 
adopted  for  private  ones  in  the  best  circles  here  and 
abroad. 

The  standard  size  for  dinner  tables  is  four  and-a-half 
feet  wide,  by  any  length  desired.  Round  tables  for  gen- 
tlemen's dinners,  where  all  are  wanted  in  the  conversation 


86  THE   HOME   COOK   BOOK. 

are  made  seven  feet  across.  For  the  costly  dinner  parties 
given  in  his  white  marble  mansion,  Mr.  A.  T.  Stewart  has 
a  dining  table  five  feet  by  twenty,  and  there  are  one  or  two 
larger  held  by  dinner  givers  in  the  city.  For  his  intimate 
parties,  Mr.  William  Butler  Duncan  has  a  round  table 
seven  feet  across,  and  we  hear  of  English  tables  of  twelve 
feet,  the  napery  for  which  has  to  be  woven  to  order. 
Dining  chairs  should  have  cushioned  seats  covered  with 
fine  leather,  but  no  arms,  or  very  low  ones  that  will  not 
impede  the  flow  of  ladies'  dresses.  People  who  make  a 
study  of  entertaining  are  particular  on  such  points.  Each 
gentleman  offers  his  right  arm  to  the  lady  he  takes  to 
dinner  and  seats  her  on  his  left,  which  gives  occasion  for 
a  pretty  piece  of  attention  on  his  part.  On  reaching  their 
places,  he  draws  out  her  chair  for  her,  and  as  her  hand 
leaves  his  arm  he  takes  the  tips  of  her  fingers  and  hands 
her  to  her  seat,  relinquishing  his  touch  with  a  slight  bow 
or  glance  of  acknowledgement.  Of  course,  the  honored 
guest,  if  a  lady,  takes  the  right  hand  of  the  host ;  if  a 
gentleman,  he  is  at  the  right  of  the  hostess. 

Small  can-shaped  pitchers  of  engraved  crystal,  holding 
about  a  quart,  are  placed  with  ice  water  between  each  pair 
of  guests.  The  napkins  are  folded  flat,  with  a  thick  piece 
of  bread  on  each,  a  cruet-stand  and  silver  salt  cellar  is  at 
each  corner,  and  a  silver  butter  dish  at  each  end.  The 
small  individual  salt  cellars  and  butter  plates,  have  an  air 
of  hotel  arrangements  which  it  is  desirable  to  avoid  at 
home  dinners,  though  entirely  admissible  and  convenient 
at  breakfast.  If  wax  lights  are  used,  there  should  be  as 
many  candles  as  guests,  according  to  the  old  rule.     These 


DINNER   ETIQUETTE.  37 

are  in  branches  held  by  Sevres  and  Dresden  figures,  above 
the  heads  of  the  guests.  Nor  are  wax  lights  by  any 
means  the  extravagance  they  seem.  Dinner  napkins  are 
from  three-quarters  to  seven-eights  of  a  yard  square,  and 
should  match  the  cloth,  for  which  Greek,  Moresque,  and 
Celtic  filigrees  and  diaper  patterns  are  preferred  to  large 
arabesques  and  fruit  pieces.  French  napkins  of  fine 
fringed  damask,  with  crimson  figures  of  lobster  and  craw- 
fish woven  in  the  centre,  are  sometimes  used  at  first  and 
removed  with  the  fish.  Decorations  must  be  choice  and 
used  with  discretion.  Flowers  should  be  fine  but  few, 
for  cultivated  senses  find  their  odor  does  not  mingle  pleas- 
antly with  that  of  food.  All  artificial  contrivances,  like 
epergnes  and  show-pieces,  tin  gutters  lined  with  moss  and 
filled  with  flowers  for  the  edges  of  a  table,  or  mirror  plates 
to  reflect  baskets  of  blossoms,  are  banished  by  the  latest 
and  best  taste.  The  finest  fruit  grouped  in  the  centre 
of  the  table,  set  off  with  leaves,  the  garnished  dishes,  the 
lustre  of  glass  and  silver,  and  the  colors  of  delicately 
painted  china,  need  no  improvement  as  a  picture.  A  low 
silver  basket  of  flowers  at  the  sides,  and  a  crystal  bouquet 
holder  with  a  delicate  blossom  and  leaf,  sparingly  intro- 
duced, are  all  that  is  allowed  for  ornament's  sake.  Large 
dinner  services  of  one  pattern  are  no  longer  chosen.  The 
meats  and  large  dishes  are  in  silver  or  electrotype  ware, 
the  sweets  come  in  heavy  English  cut  crystal,  and  each 
course  brings  with  it  plates  of  a  different  ware. 

The  order  of  wines  is  sometimes  perplexing,  and  the 
novice  should  remember  that  Chablis  or  Sauterne  comes 
with    the  small  oysters  before   soup,  and  that  Sherry 


38  THE   HOME   COOK    BOOK. 

is  drank  after  soup  and  with  fish.  Claret  may  be 
taken  by  those  who  prefer  it  during  a  whole  din- 
ner with  entire  propriety.  Champagne  comes  with  the 
roast,  and  Burgundy  with  game.  The  French  and  Ger- 
mans reserve  champagne  for  a  dessert  wine,  but  we  drink 
it  with  both  roast  and  dessert.  After  dessert  comes  coffee, 
which  with  us  is  served  at  table,  not  in  the  drawing-room. 
Fingerbowls  with  warm  water  are  placed  on  the  napkin 
on  the  dessert  plate,  and  removed  by  the  guest  to  the  left, 
to  be  used  by  dipping  the  fingers  in  lightly  and  drying 
them  on  the  d'oylay.  When  the  ladies  are  quite  through 
with  dessert  the  hostess  catches  the  eye  of  each  or  raises 
her  gloved  hand  slightly,  as  a  signal,  and  they  leave  the 
table,  the  oldest  lady  going  first,  the  youngest  last,  followed 
by  the  hostess  —  the  youngest  gentleman,  or  the  one  near- 
est the  door,  taking  it  on  himself  to  hold  the  door  open. 
After  half  an  hour  a  guest  is  at  liberty  to  withdraw,  but  a 
dinner  party  rarely  breaks  up  till  half  past  ten  or  later,  if 
cards  and  dancing  follow. 

As  to  the  individual  etiquette  of  the  table,  on  seating 
himself  a  guest  draws  off  his  gloves,  and  lays  them  in  his 
lap  under  the  napkin,  which  should  be  spread  lightly,  not 
tucked  in  the  dress.  The  raw  oysters  are  eaten  with  a 
fork ;  the  soup,  only  a  ladleful  to  each  plate,  is  sipped 
from  the  side  of  the  spoon,  without  noise,  or  tilting  the 
plate.  The  head  should  never  stoop  toward  the  plate  or 
cup,  but  the  shoulders  be  kept  straight  and  the  food  lifted 
to  the  mouth,  the  head  being  naturally  bent  a  little.  A 
quiet  celerity  in  eating  is  preferable  to  the  majestic  deliber- 
ation which  many  people  consider  genteel.    Bread  should 


DINNEK   ETIQUETTE.  39 

be  broken,  never  cut  at  table,  and  should  be  eaten  morsel  by 
morsel,  not  crumbed  into  soup  or  gravy.  Food  should 
not  be  mixed  on  the  plate.  Sweet  corn  is  brought  on,  tied 
in  its  husk  by  a  strip  of  leaf,  and  should  be  eaten  from  the 
cob,  breaking  the  ear  in  two,  and  holding  the  piece  in  the 
left  hand.  Asparagus  should  not  be  touched  with  the  fin- 
gers, but  the  tender  part  cut  up,  and  eaten  with  the  fork. 
Fish  is  eaten  with  the  fork,  asssisted  by  a  piece  of  bread 
in  the  left  hand.  Maccaroni  is  cut  and  taken  with  the 
fork,  unless  served  with  the  tomatoes,  when  a  teaspoon  is 
allowed,  as  with  green  peas,  and  stewed  tomatoes  alone. 
Cheese  is  crumbled  with  the  fork  and  eaten  with  it,  never 
touched  by  the  fingers.  Pastry  should  be  broken  by  the 
fork  without  the  aid  of  a  knife.  Game  and  chicken  are 
cut  up,  never  picked  with  the  fingers,  unless  in  the  indul- 
gence of  a  family  dinner,  when  the  bone  may  be  held  in 
one  hand  and  eaten.  Pears  are  held  by  the  stem  to  be 
paired,  and  then  cut  and  eaten  like  apples,  beginning  to 
remove  the  skin  at  the  blossom  end.  Oranges  are  held  on 
a  fork  while  peeled  and  divided  without  breaking  the  skin. 
Cherries  in  pie,  or  natural,  should  have  the  stones  passed 
to  the  napkin  held  at  the  lips  and  returned  to  the  plate, 
and  grape  seeds  and  skins  are  disposed  of  in  the  same 
way.  Salt  is  left  on  the  edge  of  the  plate,  not  on  the 
table.  Ladies  take  but  a  single  glass  of  wine,  at  most 
having  their  glasses  half-filled  with  champagne  a  second 
time.  It  is  beginning  to  be  the  custom  to  take  soft  bread 
as  well  as  ice  cream  with  cake.  Cocoanut  pudding  looks 
like  pie,  but  is  helped  and  eaten  with  a  spoon.  Small 
meringues  are  best  eaten  with  a  spoon,  though  the  prac- 
J*ce  is  to  take  them  in  the  fingers. 


40  THE    HOME    COOK    BOOK. 

Nothing  at  the  table  is  so  indicative  of  ill-breeding  as 
loud  or  boisterous  talking.  It  is  the  height  of  impro- 
priety for  one  guest  to  monopolize  the  attention  of  all 
the  others.  Conversation  should  ordinarily  be  confined 
to  one's  immediate  neighbors  and  should  be  conducted 
in  a  natural  and  sincere  manner.  Between  courses  the 
conversation  may  with  propriety  be  made  more  general. 


MARKETING. 


Every  lady,  whatever  her  position  in  life,  ought  to 
understand  how  to  select  and  purchase  such  stores  as  are 
needed  in  her  family.  Possibly  she  may  never  be  called 
upon  to  put  this  knowledge  into  practice.  No  matter. 
It  is  surely  worth  knowing;  and  if  never  brought  into 
active  use,  it  will  do  its  possessor  no  harm.  This  kind 
of  knowledge,  more  than  almost  any  other  of  practical 
worth,  must  be  acquired  in  girlhood. 

All  knowledge,  and  every  acquirement  for  daily  use, 
will  be  better  and  more  thoroughly  established  through 
the  mother's  teachings  and  under  her  immediate  super- 
vision. As  far  as  possible,  let  the  daughters  accompany 
their  mother  in  their  marketing,  and  watch  her  proceed- 
ings. Let  the  mother  explain,  as  they  pass  from  one  stall 
to  another,  examining  the  various  articles  needed,  the 
reasons  that  lead  her  to  reject  one  while  she  accepts 
another  of  the  same  kind  of  article,  but  differing  in  quality. 
Domestic  economy  —  that  part  of  the  daughters*  educa- 
tion which  is  of  more  importance  than  almost  any  other, 
and  on  which  they  will  be  most  dependent  when  called 
upon  to  build  up  a  home  of  their  own  —  is  the  one  we  are 
all  most  inclined  to  neglect  or  put  off  till  a  more  *'  con- 
venient season."  "  We  are  too  much  occupied,"  or  *'  There 
is  time  enough  by  and  bye,"  is  an  oft-repeated  excuse, 
when  in  truth  the  real  motive  for  procrastination  is  the 

(41) 


4H  THS   HOME    COOK   BOOK. 

mother's  own  disinclination  to  take  up  this  duty,  because 
she  thinks  such  teaching  will  be  irksome. 

To  be  of  lasting  benefit,  or  at  all  effective,  instruction 
of  this  kind  should  not  only  commence  early,  but  be 
systematically  carried  out,  or  else,  before  she  is  aware, 
the  mother  will  find  the  little  girl  has  discarded  her  dolls, 
and  stands  by  her  side  a  lovely  woman;  but,  through 
that  mother's  neglect,  utterly  ignorant  of  the  duties  that 
are  rising  up  before  her. 

Many  wives  leave  all  household  purchases,  and  among 
them  all  the  marketing,  to  their  husbands.  It  is  because 
we  do  not  think  this  a  wise  arrangement  that  we  would  so 
earnestly  enjoin  on  all  mothers  to  give  their  daughters  a 
perfect  knowledge  of  the  duties  they  must  understand,  if 
they  expect  to  become  the  true  mistresses  of  their  own 
homes  —  the  real  "  helpmeets  "  for  their  husbands.  There 
are  some  articles,  doubtless,  that  a  man  can  buy  for  the 
family  with  better  judgment  than  his  wife  will  exercise ; 
but  this  is  seldom  the  case,  and  ought  not  to  be. 
As  he  is  not  expected  to  superintend  the  use  of  the 
materials  to  be  sent  home,  how  is  it  possible  that  he  can 
judge  as  correctly  as  the  mistress  of  his  house  as  to  what 
and  how  much  is  needed,  or  what  articles  are  best  suited 
for  each  meal?  To  be  sure,  his  wife  may  prepare  a  list 
of  what  she  needs ;  but  is  she  safe  in  trusting  to  his  taking 
such  a  list  for  his  guide  in  his  purchases  .i*  Is  there  not 
danger  that  some  conversation  with  a  friend,  in  going  to 
the  market,  may  put  these  instructions  entirely  out  of  his 
mind  ?  These  are  but  a  small  part  of  the  many  reasons 
why  the  housekeeper  should,  as  far  as  possible,  keep 
all  that  belongs  to  her  special  department  in  her  own 
hands. 

In  the  evening  it  is  a  good  plan  to  take  a  few  moments 


MARKETING.  43 

of  quiet,  before  retiring,  to  arrange  the  work  for  the 
coming  day,  and  decide  what  must  be  done  in  the  way  of 
marketing  the  next  morning. 

As  far  as  practicable,  buy  all  imperishable  stores  by  the 
wholesale.  If  tea,  coffee,  sugar,  flour,  spices  and  sea- 
soning, salt  beef,  pork  and  hams,  coal  and  wood,  soap 
and  starch,  are  bought  in  wholesale  quantities,  and 
paid  for  as  soon  as  delivered,  much  money  will  be 
saved  in  the  course  of  a  year.  If  nothing  more,  one 
saves  the  retail  commission  by  wholesale  purchases, 
beside  many  small  items,  which  in  the  course  of  a 
few  months  would  amount  to  a  larger  sum  than 
one  could  know  until  she  had  tried  the  experiment. 
The  extra  price  charged,  where  small  parcels  are  bought 
at  retail,  for  the  wrapping  paper  used,  small  as  it  may 
seem  on  first  thought,  will  prove  no  trifling  addition  to 
the  sum  total  at  the  end  of  a  year.  There  need  be  no 
trouble  in  managing  to  buy  by  wholesale  everything  that 
will  keep  well,  if  one  is  blessed  with  suitable  storage 
rooms;  or,  if  thus  favored,  in  securing  many  kinds  of 
vegetables  and  fruit  by  this  same  practice.  Of  course,  in 
this  advice,  it  must  be  understood  that  to  be  truly  eco- 
nomical everything  must  be  paid  for  as  soon  as  the  articles 
are  delivered  and  carefully  examined,  to  be  certain  that 
the  order  has  been  correctly  filled.  This  should  never  be 
neglected,  for  any  error  can  be  more  readily  righted  if 
noticed  at  once,  and  before  payment.  By  paying  in  this 
way,  one  has  the  benefit  of  the  lowest  market,  and  many 
other  advantages  which  we  have  not  space  to  enumerate. 

All  marketing,  especially  of  vegetables  and  perishable 
articles,  should  be  done  early  in  the  morning,  because  the 
earlier  this  work  is  done  the  surer  are  the  prospects  of 
securing  what  is  needed  in  the  best  and  freshest  condition. 

We  should  not  advise  roaming  from  store  to  store,  or 


44  THE  HOME   COOK  BOOS. 

from  one  market  stall  to  another,  after  having  become  well 
acquainted  with  what  the  city  or  village  has  to  offer,  and 
having  formed  as  correct  a  knowledge  as  possible  of  the 
character  of  the  vender  and  the  quality  of  the  goods 
offered.  Until  this  knowledge  is  well  established,  it  is  of 
course  necessary,  for  one's  own  security,  to  make  a  fair 
trial  of  all ,  but  having  done  this,  we  think  it  wise  to  hold 
fast  to  that  which,  all  things  considered,  is  best.  The 
grocer,  butcher,  fish  and  poultry  dealer,  as  well  as  the  dry 
goods  merchant,  will  take  greater  interest  in  faithfully 
serving  a  regular  customer,  at  the  most  reasonable  rates, 
than  one  who  may  not  buy  of  him  again.  This  much  is 
certainly  gained,  aside  from  a  great  saving  of  time  and 
fatigue  to  the  purchaser.  If  those  you  thus  patronize  or 
trust  cannot  supply  your  present  needs,  it  is  for  their 
interest  to  send  out  and  procure  what  is  needed ;  and  this 
they  usually  do  with  great  cheerfulness,  and  with  a  hearty 
wish  to  give  the  best  they  can.  But,  having  decided  with 
whom  you  think  it  most  desirable  to  trade,  do  not  feel 
that  you  can  lay  on  them  the  responsibility  of  selecting 
the  articles  you  need.  Accept  gratefully  such  hints  as 
may  be  given,  and  which  may  be  valuable,  because  of  the 
vender's  larger  experience ;  but  every  housekeeper  should 
know  how  to  choose  the  best  and  most  economical  articles 
herself,  and  to  feel  so  certain  of  the  correctness  of  her 
judgment  as  to  decide  for  herself.  We  are  sorry  to  say 
that  very  few  modern  housekeepers  do  understand  how 
to  select  wisely,  or  how  to  buy  economically,  particularly 
when  buymg  meats,  poultry,  fish,  etc. 

It  is  not  a  difiicult  thing  to  secure  such  knowledge  as 
will  make  imposition  almost  impossible.  Careful  obser- 
vation, knowledge  of  certain  rules  to  be  observed  in 
selections,  with  some  experience  secured  before  marriage, 


MARKETING.  45 

should  enable  any  one  to  buy  economically,  as  well  as 
correctly. 

Talking  impatiently  to  and  scolding  those  with  whom 
one  trades,  aside  from  being  unlady-like,  is  very  poor 
policy.  If  not  satisfactorily  served,  or  if  mistakes  occur, 
seek  an  explanation  at  once.  Name  the  grievance  quietly, 
but  so  clearly  that  there  can  be  no  misunderstanding. 
Listen  calmly  to  whatever  excuse  may  be  given,  and,  if 
possible,  have  it  rectified.  Firmness  and  gentleness  can 
work  together,  and  with  more  lasting  effects  than  irrita- 
bility and  scolding.  If  the  same  mistakes  occur  a  second 
time,  probably  it  is  from  ignorance,  or  inability  to  supply 
the  demand ;  and  this  being  so,  it  will  be  advisable  to 
transfer  your  custom  elsewhere.  But  this  can  be  done 
without  argument  or  severity.  Tradesmen  who  do  a  large 
business  usually  furnish  articles  of  the  best  quality;  and, 
as  a  general  rule,  they  are  not  likely  to  charge  exorbitantly. 
Their  own  interest,  if  no  higher  motive,  will  prompt  them 
to  supply  their  customers  with  the  best,  and  at  the  most 
moderate  rates. 

There  is  no  economy  in  buying  an  inferior  article. 
Get  the  best,  and  let  the  economy  be  shown  in  the  way  it 
is  used.  Let  no  part  that  is  suitable  for  use  be  wasted. 
What  is  left  from  the  first  serving  of  a  piece  of  meat  can 
be  made  into  soups,  hashes,  ragouts,  or  croquettes,  and  be 
a  most  acceptable  addition  to  the  bill  of  fare. 

This  is  not  exactly  the  place  to  furnish  rules  for  select- 
ing the  diiferent  articles  needed  in  the  household ;  but  it 
may  not  be  amiss  to  mention  concisely  some  few  points 
to  be  remembered  when  marketing,  particularly  in  pur- 
chasing meat,  fish,  etc.,  although  almost  all  books  on 
domestic  affairs  are  full  of  such  directions.     The  "line 


46  THE   HOME   COOK  BOOK. 

upon  line,  and  precept  upon  precept  "  principle  is  nowhere 
more  needed,  or  more  effective,  than  in  domestic  economy. 
In  choosing  fish,  of  every  variety,  bear  in  mind  that  if 
they  are  perfectly  rigid,  and  the  eyes  bright,  there  is  no 
fear  of  their  being  stale.  Fish  that  live  chiefly  or  alto- 
gether on  the  surface  of  the  water  will  keep  but  a  very 
short  time.  They  die  almost  as  soon  as  they  are  taken ; 
and  the  change  is  so  sudden  that  they  lose  their  best 
flavor  in  a  very  few  hours.  Mackerel  and  herring  are  of 
this  class.  The  fish  that  lie  near  the  bottom  of  the  water, 
like  the  cody  can  be  kept  alive  longer  after  being  taken 
from  the  water,  and  their  flesh  keeps  fresh  longer  than 
those  first  mentioned.  Some  think  the  flesh  better  if 
kept  a  day  or  two.  Crabs,  lobsters,  etc.,  are  worthless  if 
they  are  light  and  watery.  When  they  feel  solid  and 
heavy,  they  are  good.  One  will  soon  learn  to  judge  of 
them  by  comparing  the  weight.  If  oysters  are  in  the 
least  degree  open,  discard  them ;  they  are  always  good 
when  the  shell  is  tightly  closed.  Ox  beef  is  the  best. 
The  animal  should  be  five  or  six  years  old.  If  well  fed, 
the  flesh  will  be  fine-grained,  of  a  bright  red  color,  with 
plenty  of  yellow  fat  running  through  it,  and  sufficiently 
elastic  to  rise  up  quickly  when  pressed  by  the  fingers. 
If  this  is  not  so,  it  will  be  tough  and  of  poor  flavor.  Cow 
or  heifer  beef  is  paler  than  ox  beef,  the  fat  a  clear  white, 
firmer  grained,  and  the  bones  smaller;  but  it  is  not  so 
rich  or  juicy.  Veal  should  be  small  and  white,  the 
kidneys  well  covered  with  fat,  and  the  flesh  dry.  If 
coarse-grained,  moist  and  clammy,  have  nothing  to  do 
with  it.  Mutton  must  be  dark  color  and  fat ;  the  color 
determines  the  age,  and  age  is  the  mark  of  excellence. 
Five  or  six  years  is  the  age  that  epicures  demand  in 
mutton.     Lamb,  small,  pale  red,  and  fat.     If  fresh  killed, 


MAKKETING.  47 

the  veins  in  the  neck  will  be  bluish ;  if  stale,  greenish. 
Never  buy  pork  except  from  a  butcher  whose  honesty  is 
undoubted,  and  who  knows  where  the  animal  was  fattened. 
When  good,  the  skin  will  be  thin  and  smooth.  Reject  it 
if  the  flesh  be  flabby  or  clammy  to  the  touch ;  and  if  there 
are  kernels  in  the  fat,  it  will  be  dangerous  food.  As  soon 
as  meat  is  brought  in  from  the  butcher's,  wipe  it  dry  with 
a  clean  cloth.  Common  fowls  will  be  plump  on  the 
breast  and  fat  on  the  back  if  good ;  when  young,  the  legs 
and  combs  are  smooth.  Turkeys,  when  fresh  killed,  will 
have  clear,  full  eyes  and  moist  feet.  In  old  birds  the  legs 
are  rough  and  reddish ;  in  the  young,  smooth  and  black. 
When  geese  are  old,  the  bills  and  feet  are  red;  when 
young,  yellow.  If  fresh  killed,  the  feet  will  be  pliable; 
if  too  long  kept,  they  will  be  stiff".  Ducks  and  pigeons, 
when  in  good  condition  and  fresh,  will  have  plump  breasts 
and  pliable  feet. 

These  are  simply  general  directions,  but  quite  necessary 
if  one  would  be  an  expert  in  marketing.  Without  some 
guide,  by  which  to  judge  of  the  quality  and  value  of 
articles  needed  in  the  home  department,  and  especially 
of  the  food,  on  which  so  much  of  health  and  comfort  for 
the  family  depends,  the  most  experienced  would  often 
find  their  duties  very  trying ;  but  for  those  just  entering 
the  field,  and  too  poorly  fitted  for  the  work  before  them, 
there  must  be  something  definite  and  reliable,  to  assist 
while  learning  the  way. 


SERVANTS. 


There  is,  in  this  country,  a  foolish  prejudice  against  the 
term  "Servant."  Why?  What  is  the  true  meaning  of 
the  word  ?  A  slave  ?  No.  An  inferior  ?  Not  necessa- 
rily. The  definiton  is  very  simple  :  "  One  who  serves  or 
labors  for  another."  What  is  there  degrading  in  that  ? 
Every  one  is,  or  should  be,  laboring  for  or  serving  others. 
That  there  are  different  degrees  of  servitude,  no  one  will 
deny.  The  rank  or  position  of  each  one  who  serves  must 
depend  largely  on  the  ability  of  the  servitor,  and  the  qual- 
ity or  character  of  the  work  he  offers  to  his  employer. 
The  President  is  the  "  servant  "  of  the  people  ;  the  law- 
yer, of  his  client ;  the  physician,  of  his  patient ;  the  cler- 
gyman, of  his  church  and  congregation;  the  mechanic, 
of  those  needing  his  special  services ;  the  laboring  man, 
of  the  farmer;  and  the  cook,  of  the  mistress  of  the 
house.  Each  receives  compensation  in  accordance  with 
the  importance  of  the  services  rendered,  and  the  terms 
mutually  agreed  on. 

This  is  true  in  every  profession,  in  all  business,  from  the 
highest  to  the  lowest.  In  every  department  there  are  cer- 
tain stipulations  to  be  accepted  before  service  is  rendered, 
and  each  party,  employer,  as  well  as  employee,  is  bound  to 
fuUfil  his  part  of  the  contract — the  lawyer  who  demands  and 
receives  his  fifty  thousand  dollar  fee,  as  much  as  the  cook  in 
the  kitchen,  who  has  such  wages  as  she  herself  demands; 

(48) 


8EKVANTS.  49 

not  such  as  her  mistress  may  be  pleased  to  give.  One  is 
just  as  much  the  servant  of  the  employer  as  the  other,  dif- 
fering in  degree  and  honors,  according  to  the  market  value 
of  the  skill  or  talent  they  are  able  to  bring  to  the  market, 
and  in  nowise  controlled  by  the  caprice  of  the  employer. 
If  this  is  a  correct  rendering  of  the  term  "  servant,"  we 
fail  to  see  any  degradation  in  it.  It  is  a  more  convenient* 
and,  to  our  thinking,  a  more  respectable  term,  than  "  Do- 
mestic "  or  "  Help."  It  may  have  just  as  much  honor 
in  it  as  those  to  whom  it  is  applied  please  to  secure  for 
it  by  their  own  acts ;  and  with  this  explanation  of  our 
rendering  of  that  word,  we  propose  to  say 

A  FEW  THINGS  ABOUT  "  SEEVANTS." 

The  best  way  to  select,  and  the  surest  way  to  secure, 
honest  and  faithful  servants,  is  a  matter  which  has  always 
perplexed  housekeepers,  and  seems  to  be  a  growing  trouble. 
It  must  be  remembered,  however,  that  poor  work  is  as  often 
the  fault  of  the  mistress  as  of  the  maid.  It  is  more  com- 
mon, of  late  years,  than  formerly,  for  young  people  to 
assume  the  cares  and  responsibilities  of  a  home,  when 
totally  incompetent  to  superintend  and  secure  the  correct 
performance  of  domestic  duties,  and  still  less  prepared  to 
perform  these  duties  themselves.  To  increase  the  per- 
plexities of  this  class,  they  are  met  by  like  inefficiency  on 
the  part  of  many  of  those  whom  they  employ.  To  moth- 
ers, chiefly,  we  must  look  for  a  more  perfect  system  by 
which  to  secure  more  efficient  service.  If  mothers  could 
be  made  to  see  the  importance  of  training  their  daughters 
to  be  conscientious,  systematic  housekeepers,  as  well  as 
to  excel  in  the  less  practical  parts  of  an  education,  full 
one-half  of  our  troubles  would  be  mastered.     This  would 


(JO  THE   HOME   COOK   BOOK. 

be  more  effective  in  training  good  servants  than  anything 
which  could  be  devised.  Let  our  daughters  be  taught 
that,  as  none  are  "  fit  to  command  until  they  have  learned 
how  to  obey,"  so  none  are  prepared  to  assume  the  care  of 
a  household  or  charge  of  servants  until  they  are  able,  not 
only  to  arrange  the  work,  and  superintend  its  performance, 
but  also  able  themselves  to  do  all  they  would  delegate  to 
others. 

In  cases  where  several  servants  are  employed,  each  one 
should  have  her  appropriate  work  assigned,  but  with  the 
full  understanding  that,  if  needed,  she  is  to  be  called  upon 
for  work  outside  that  which  she  considers  her  own.  For 
this  reason  it  is  desirable  that  each  one  should  have  been 
early  taught  to  be  at  home  in  all  parts  of  household  labor. 
No  judicious  housekeeper  will  be  inclined  to  call  a  girl 
from  her  own  regular  work,  unless  there  be  real  necessity 
for  so  doing.  She  will  or  should  study  the  comfort  of  her 
servants,  and  exact  from  them  no  extra  labor  but  such  as 
under  pressing  circumstances  they  will  see  she  is  herself 
willing  and  capable  of  doing.  If  the  mistress  of  the 
house  shows  herself  ignorant  of  any  of  the  duties  belong- 
ing thereto,  she  has  no  reason  to  look  for  or  expect  satis- 
factory service  from  those  in  her  employ.  A  firm,  but 
kind,  government,  judicious  rules,  requiring  implicit  obedi- 
ence, give  larger  promise  of  faithful  and  prompt  work,  and 
far  more  respectful  service  than  an  ignorant  but  exacting 
housekeeper  can  ever  expect  to  find.  While  demanding 
prompt  attention  to  the  work  to  be  done,  those  employed 
should  receive  such  kindness  and  watchful  care  for  their 
interest  and  comfort  as  employers  would  wish  their  chil- 
dren to  have  if  similarly  situated.  Make  their  rooms  as 
pleasant  and  comfortable  as  is  possible.  If  the  arrange- 
(nents  of  the  house  will  permit,  see  that  those  who  have 


SERVANTS.  51 

the  hot  and  dirty  work  to  do  have  the  means  for  daily  or 
frequent  baths,  which  is  as  much  for  the  employer's  com- 
fort as  for  theirs.  Ample  time  should  be  allowed  them 
for  keeping  their  clothes  in  order.  These  things  should 
be  urged  upon  them  for  their  own  sakes ;  but  if  not 
attended  to,  should  be  required  for  the  sake  of  their 
employers,  and  to  secure  the  comfort  of  the  family. 

In  making  a  contract  with  a  girl  for  any  position  in  the 
family,  the  mistress  of  the  house  should  very  carefully 
explain  the  rules  by  which  she  regulates  the  time  and 
labors  of  those  she  employs,  stating  definitely  in  what 
part  of  the  Sabbath  each  girl  can  go  to  church,  or  if  they 
go  on  alternate  Sundays,  as  must  often  be  the  case  in  large 
families.  Then  define  exactly  what  privileges  each  may 
expect  —  how  often  they  can  visit  their  friends,  and  how 
late  they  may  remain  out.  Give  every  privilege  that  can 
be  allowed  consistently  with  the  duties  to  be  performed, 
and  for  the  girl's  own  best  interests.  These  rules  having 
been  so  distinctly  stated  that  there  can  be  no  misappre- 
hension, let  it  be  as  clearly  understood  that  from  these 
rules  and  regulations  there  can  be  allowed  no  deviation, 
except  with  the  knowledge  and  consent  of  the  mistress. 
One  afternoon  and  evening  of  leisure  each  week  is  all  tha 
time  that  can  be  spared  conveniently  from  household 
duties,  and  as  much  as  the  servant  can  have,  and  attend 
faithfully  to  her  own  sewing  and  keep  her  clothes  in 
repair.  All  the  other  evenings,  after  the  ordinary  work 
is  over,  will  be  needed  for  this  important  attention  to  her 
own  garments.  Except  in  extreme  cases,  such  leisure 
evenings  as  they  can  command  should  be  scrupulously 
reserved  for  their  social  enjoyment  and  their  personal 
affairs.     To  allow  them  more  time  would  lead  to  idle 


62  THE  HOME   COOK   BOOK. 

habits,  which  those  who  must  labor  for  their  living  can 
ill  afford ;  while  to  give  them  less  time  would  be  unjust. 
When  two,  three,  or  more  girls  are  needed  in  one  house, 
the  question  of  how  much  company  they  can  be  allowed 
at  the  house  is  important.  If  one  girl  has  the  privilege 
of  allowing  her  friends  to  call  when  they  choose,  the 
others  will  expect  the  same  privilege,  and  justly.  This 
will  cause  confusion  and  disorder  in  their  regular  duties. 
We  think  it  should  be  settled,  that  visits  cannot  be  per- 
mitted till  after  the  day's  important  work  is  over,  and  that 
by  ten  o'clock  visitors  must  leave,  the  kitchen  and  range 
be  put  in  order,  and  the  girls  all  in  and  ready  to  retire  to 
their  needed  rest.  Nor  should  a  kitchen  full  of  visitors 
be  allowed  at  any  time,  nor  the  dining  room  be  used  for 
their  guests.  Their  friends  can  easily  be  made  to  under- 
stand this.  The  kitchen  ought  to  be  in  order  before 
friends  begin  their  calls,  and  the  dining  room  carefully 
arranged  for  the  morning's  meal,  the  windows  fastened 
and  the  doors  closed.  We  do  not  approve  the  policy 
which  permits  the  many  visitors  that  naturally  call  where 
there  are  two  or  three  girls,  to  be  invited  or  expected  to 
take  their  meals  with  them.  On  the  contrary,  it  should 
be  distinctly  forbidden.  If  one  feels  at  liberty  to  ask  her 
friends  to  stop  to  meals,  the  others  have  good  grounds  for 
expecting  the  same  privilege.  If  they  may  ask  one,  they 
must  ask  others,  or  act  with  great  partiality.  At  first 
sight  it  seems  mean  and  miserly  to  refuse  this  privilege 
to  servants,  but  it  is  easy  to  see  to  what  it  leads, —  a  room 
full  every  night.  Simply  in  view  of  the  expense  of  this 
kind  of  hospitality,  it  is  a  matter  of  grave  consideration. 
It  is  also  a  bad  custom  —  a  real  injury  —  for  the  employees, 
as  well  as  the  employer.  We  have  been  through  a  long 
experience  of  this  kind  of  open  hospitality,  and  confes* 


^ERVA'MTS.  58 

we  did  not  find  it  either  pleasant  or  profitable.  It  is  bad 
every  way,  and  no  kindness  to  the  servant.  In  all  that 
increases  the  real  comfort  of  those  who  labor,  or  tends  to 
make  them  better  and  wiser,  every  housekeeper  is  bound 
to  be  as  generous  and  thoughtful  as  circumstances  will 
permit. 

In  engaging  help,  be  slow  to  decide.  Seek  all  the 
information  possible.  Be  sure  of  substantial,  reliable  cre- 
dentials, as  to  their  worth  and  honesty ;  then,  this  once 
settled,  let  them  see  that  it  is  the  wish  of  their  employer 
to  trust  them.  Locking  up  closets  where  the  food  is,  or 
putting  aside  the  best  part  of  the  food  from  the  first  table, 
is  a  good  recipe  for  making  crafty,  dishonest  ser\'ants. 
If  treated  with  kindness,  courtesy  and  uniform  gentleness, 
there  are  not  many  so  rude  and  so  low  as  not  to  be  more 
faithful  for  these  tokens  of  interest  in  their  welfare.  We 
recognize,  to  the  fullest  extent,  the  doubtful,  unsatisfactory 
materials  all  housekeepers  are  exposed  to  have  on  their 
hands,  if  they  are  compelled  to  depend  in  any  degree  on 
"hired  help."  But  the  treatment  which  we  have  here 
recommended  is,  we  believe,  the  surest  way  to  transform 
them  into  useful,  competent  and  honest  friends. 

THE  KITCHEN. 

Few  things  tend  so  much  to  peace  and  comfort,  making 
all  laboring  for  the  family  contented  and  comfortable,  as 
a  bright,  pleasant,  well  furnished  kitchen.  In  no  other 
room  in  the  house  are  sunlight  and  fresh,  pure  air  so 
indispensable  as  in  the  room  where  some  of  the  most 
important  work  must  be  done.  We  have  not  the  least 
desire  to  be  thought  superior,  as  a  general  thing;  but  in 
building  a  house,  no  man,  be  he  architect,  brother,  son,  or 


54  THE   HOME    COOK   BOOK. 

husband,  should  have  the  control  of  planning  the  kitchen, 
store  closets,  or  laundry.  They  are  influenced  in  the  con- 
struction by  considerations  for  the  beauty  or  artistic 
appearance  of  the  house,  as  a  whole,  with  little  thought 
and  no  practical  knowledge  of  what  will  make  work  easy 
and  servants  happy,  or  what  will  most  conduce  to  the 
neatness  of  their  work  or  the  promptness  of  its  execution. 
But  a  woman  who  understands  what  it  is  to  do  the  work, 
or  arrange  for  others  to  do  it,  naturally  realizes,  as  a  man 
cannot,  that  in  building  a  kitchen,  whenever  beauty,  in 
the  artist's  sense  of  the  word,  and  utility  are  not  compat- 
ible, utility  must  be  the  major,  and  beauty  the  minor, 
consideration. 

A  long,  narrow,  dark  kitchen  is  an  abomination.  In 
some  city  houses  we  suppose  it  cannot  be  avoided ;  at 
least  so  the  architect  will  afl&rm.  Ranges  or  cook  stoves 
should  not  be  placed  opposite  a  door  or  window.  A  good 
ventilator  is  important  over  the  range  or  cook  stove,  by 
which  the  steam  and  disagreeable  odors  from  cooking  can 
be  carried  off  without  pervading  the  house.  Three  large 
windows  are  always  desirable,  and  for  a  very  large  kitchen 
four  would  be  better.  If  the  architect  refuses  so  many, 
endeavor  to  compromise  by  having  the  outside  door  half 
glass.  If  possible,  arrange  to  have  the  windows  wide, 
with  large  panes  of  glass,  and  reaching  down  to  the  floor, 
so  as  to  give  more  light.  A  sink  should  be  on  the  left 
hand  side  of  the  range,  and  as  near  a  window  as  possible, 
to  secure  good  light.  Porcelain  washtubs  are  one  of  the 
last  improvements,  and  if  the  inventor  will  now  arrange 
for  a  porcelain  sink,  with  the  proper  fixtures,  it  will  be  an 
improvement ;  but  until  that  is  done,  marble  or  soapstone 
is  the  next  best  —  far  better  than  wood  or  iron.  A  large 
soapstone  or  marble  bowl,  for  washing  dishes,  set  perma- 


SERVANTS.  55 

nently  at  the  left  hand  corner  of  the  sink,  with  a  very 
fine  drainer  at  the  bottom,  connected  with  the  waste  pipe 
beneath  the  sink,  is  a  greater  convenience  than  any  can 
realize  until  they  have  tried  it ;  also,  a  marble  or  soapstone 
drainer,  with  grooves,  for  rinsing  and  draining  dishes. 
It  should  be  fixed  to  the  table  connected  with  the  sink, 
and  set  a  little  inclined,  so  that  the  water  shall  drain  into 
the  sink.  A  moulding  about  an  inch  high  will  be  needed 
around  the  edges  of  the  drainer,  to  prevent  the  rinsing 
water  from  flowing  over  on  the  floor,  and  also  to  keep  the 
dishes  from  sliding  off".  With  a  sink  thus  furnished,  no 
dish  pans  are  needed,  except  to  wash  pots  and  kettles. 
It  is  a  simple  thing,  but  very  useful,  because  it  compels 
the  one  washing  to  put  her  dishes  into  this  drainer  one 
by  one,  as  she  washes  them. 

There  are  many  more  items  connected  with  the  kitchen 
which  we  would  like  to  notice,  did  space  permit,  as  the 
table  adjoining  the  sink  for  washing  game  and  vegetables, 
the  small  drawers  underneath,  for  scouring  and  polishing 
material,  and  various  little  conveniences. 


UTENSILS 

NECESSARY   IN   THE   KITCHEN    OF   A   SMALL   FAMILY. 


WOODEN  WAKE. 

Kitchen  Table ;  Wash  Bench ;  Wash  Tubs,  (three  sizes) ; 
Wash  Board ;  Skirt  Board ;  Bosom  Board ;  Bread  Board ; 
Towel  Roll ;  Potatoe  Masher ;  Wooden  Spoons ;  Clothes 
Stick ;  Flour  Barrel  Cover ;  Flour  Sieve ;  Chopping  Bowl  ; 
Soap  Bowl;  Pails;  Lemon  Squeezer;  Clothes  Wringer; 
Clothes  Bars;  Clothes  Pins;  Clothes  Baskets;  Mop; 
Wood  Boxes,  (nests). 

TIN  WARE. 

One  Boiler  for  Clothes ;  one  Boiler  for  Ham ;  one 
Bread  Pan  ;  two  Dish  Pans ;  one  Preserving  Pan ;  four 
Milk  Pans ;  two  Quart  Basins ;  two  Pint  Basins ;  two 
quart  covered  Tin  Pails  ;  one  four-quart  covered  Tin  Pail ; 
Sauce  Pans  with  covers,  two  sizes ;  two  Tin  Cups  with 
handles  ;  four  Jelly  Moulds,  (half-pint) ;  two  Pint  Moulds 
for  rice,  blanc-mange,  etc. ;  one  Skimmer ;  two  Dippers, 
different  sizes;  two  Funnels,  (one  for  jug  and  one  for 
cruets) ;  one  quart  measure,  also,  pint,  half-pint  and  gill 
measures,  (they  should  be  broad  and  low  as  they  are  more 
easily  kept  clean)  ;  three  Scoops ;  Bread  Pans  ;  two  round 

(66) 


TJTEN8IL8.  67 

Jelly  Cake  Pans,  and  two  long  Pie  Pans  ;  One  Coffee  Pot ; 
one  Tea  Steeper ;  one  Colander ;  one  Steamer ;  one  Horse 
Radish  Grater ;  one  Nutmeg  Grater ;  one  small  Salt  Sieve ; 
one  Hair  Sieve  for  straining  jelly;  one  Dover's  Egg 
Beater ;  One  Cake  Turner ;  one  Cake  Cutter ;  one  Apple 
Corer ;  one  Potato  Cutter ;  one  dozen  Muffin  Rings  ;  one 
Soap  Shaker ;  Ice  Filter ;  Flour  Dredge ;  Tea  Canister ; 
Coffee  Canister ;  Cake,  Bread,  Cracker,  and  Cheese  Boxes; 
Crumb  Tray;  Dust  Pans. 

lEON  WARE. 

Range ;  one  Pot  with  steamer  to  fit ;  one  Soup  Kettle ; 
Preserving  Kettle  (porcelain) ;  Tea  Kettle ;  large  and 
small  Frying  Pans;  Dripping  Pans;  Gem  Pans;  Iron 
Spoons  of  different  sizes ;  one  Gridiron ;  one  Griddle ; 
one  Waffle  Iron;  Toasting  Rack;  Meat  Fork;  Jagging 
Iron ;  Can  Opener ;  Coffee  Mill ;  Flat  Irons  ;  Hammer ; 
Tack  Hammer;  Screw  Driver;  Ice  Pick. 

STONE  WARE. 

Crocks  of  various  sizes ;  Bowls  holding  six  quarts,  four 
quarts,  two  quarts,  and  pint  bowls ;  six  Earthen  Baking 
Dishes,  different  sizes. 

BRUSHES. 

Table  Brush ;  two  Dust  Brushes ;  two  Scrub  Brushes ; 
one  Blacking  Brush  for  stove ;  Shoe  Brush ;  Hearth  Brush  ; 
Brooms. 


SOUPS. 


"  No  useless  dish  our  table  crowds  ; 
Harmoniously  ranged  and  consonantly  just, 
As  in  a  concert  instruments  resound, 
Our  ordered  dishes  in  their  courses  chime." 

The  basis  of  all  good  soups,  is  the  broth  of  meat.  This 
may  be  made  by  boiling  the  cracked  joints  of  beef,  veal 
or  mutton,  and  is  best  when  cooked  the  day  before  it  is  to 
be  eaten.  After  putting  the  meat  into  the  pot,  cover  it 
well  with  cold  water  and  let  it  come  to  a  boil,  when  it 
should  be  well  skimmed.  Set  the  pot  where  it  will  sim- 
mer slowly  until  it  is  thoroughly  done,  keeping  the  pot 
closely  covered  the  while.  The  next  day,  when  the  soup 
is  cold,  remove  the  fat,  which  will  harden  on  the  top  of 
the  soup.  After  this,  add  the  vegetables  and  the  herbs 
you  use  for  seasoning,  cooking  all  well  together.  Before 
sending  to  the  table,  the  soup  should  be  strained.  A  good 
stock  for  soups  may  be  made  from  shreds  and  bits  of  un- 
cooked meat  and  bones,  poultry  and  the  remains  of  game. 
When  these  are  all  put  together  and  stewed  down  in  the 
pot,  the  French  term  it  consomme,  and  use  it  chiefly  in  the 
preparation  of  brown  soups. 

Soups  may  be  varied  in  many  ways,  chiefly  in  the  kinds 
of  vegetables  and  different  seasonings  used,  —  as  in  herbs, 

(58) 


VALUABLE   KECIPES.  59 

burned  caramel,  eggs  or  slices  of  bread  fried  to  a  crisp  in 
butter,  which  impart  a  savory  relish. 

BEEF  SOUP. 

Mrs.  Wm.  H.  Low. 

Cut  all  the  lean  ofiF  the  shank,  and  with  a  little  beef  suet 
in  the  bottom  of  the  kettle,  fry  it  to  a  nice  brown;  put  in 
the  bones  and  cover  with  cold  water ;  cover  the  kettle 
closely  ;  cook  slowly  until  the  meat  drops  from  the  bones  ; 
strain  through  a  colander  and  leave  it  in  the  dish  during 
the  night,  which  is  the  only  way  to  get  oflf  all  the  fat. 
The  day  it  is  wanted  for  the  table,  fry  as  brown  as  possi- 
ble a  carrot,  an  onion  and  a  very  small  turnip  sliced  thin. 
Just  before  taking  up,  put  in  half  a  teaspoonful  of  sugar, 
a  blade  of  mace,  six  cloves,  a  dozen  kernels  of  allspice,  a 
small  teaspoonful  of  celery  seed.  With  the  vegetables 
this  must  cook  slowly  in  the  soup  an  hour ;  then  strain 
again  for  the  table.  If  you  use  vermicelli  or  pearl  bar- 
ley, cook  in  water  till  tender  and  add  to  the  soup. 

JULIENNE  SOUP. 

M.  A.  T. 

Shred  two  onions  and  fry  brown  in  a  half  spoon  of  but- 
ter ;  add  a  little  mace,  salt  and  pepper ;  then  a  spoonful 
or  so  of  stock ;  rub  a  tablespoonful  of  flour  smooth  with  a 
little  butter  and  let  fry  with  the  onions ;  strain  through  a 
colander,  then  add  more  stock  as  desired ;  cut  turnip,  car- 
rot and  celery  in  fillets ;  add  a  few  green  peas ;  boil  ten- 
der in  a  little  water  and  add  both  water  and  vegetables  to 
the  soup.     If  wished,  the  flour  can  be  left  out,  and  it  will 


60  THB  HOME  OOOE   BOOK. 

make  a  clear,  light-colored  soup.    In  that  case,  the  onions 
should  be  cut  in  fillets  and  boiled  with  the  vegetables. 

MUTTON  SOUP. 

Mrs.  Whitehead. 
Boil  a  leg  of  mutton  three  hours ;  season  to  your  taste 
with  salt  and  pepper,  and  add  one  teaspoon  of  summer 
savory;  make  a  batter  of  one  egg,  two  tablespoons  of 
milk,  two  tablespoons  of  flour,  all  well  beaten  together; 
drop  this  batter  into  the  soup  with  a  spoon  and  boil  for 
three  minutes. 

VEAL  SOUP. 
To  about  three  pounds  of  a  joint  of  veal,  which  must 
be  well  broken  up,  put  four  quarts  of  water  and  set  it 
over  to  boil.  Prepare  one-fourth  pound  of  macaroni  by 
boiling  it  by  itself,  with  sufficient  water  to  cover  it ;  add 
a  little  butter  to  the  maccaroni  when  it  is  tender ;  strain 
the  soup  and  season  to  taste  with  salt  and  pepper ;  then 
add  the  macaroni  in  the  water  in  which  it  is  boiled. 
The  addition  of  a  pint  of  rich  milk  or  cream  and  celery 
flavor  is  relished  by  many. 

SWISS  WHITE  SOUP. 

Anonymous. 

Stock  for  six  persons.  Beat  up  three  eggs,  two  spoons 
of  flour  and  one  cup  of  milk,  pour  this  slowly  through  a 
sieve  into  the  boiling  soup,  adding  salt  and  pepper. 

TURKEY  SOUP. 

Anonymous. 

Take  the  turkey  bones  and  cook  for  one  hour  in  water 


YALUASLE  BEOIFES.  61 

enough  to  cover  them ;  then  stir  in  a  little  dressing  and  a 
beaten  egg.  Take  from  the  fire  and  when  the  water  has 
ceased  boiling,  add  a  little  butter  with  pepper  and  salt. 

OYSTER  SOUP. 

M.  A.  T. 

Take  one  quart  of  water;  one  teacup  of  butter;  one 
pint  of  milk ;  two  teaspoons  of  salt ;  four  crackers  rolled 
fine,  and  one  teaspoon  of  pepper;  bring  to  full  boiling 
heat  as  soon  as  possible,  then  add  one  quart  of  oysters ; 
let  the  whole  come  to  boiling  heat  quickly  and  remove 
from  the  fire. 

OYSTER  SOUP. 

Mrs.  T.  V.  Wadskier. 

Pour  one  quart  of  boiling  water  into  a  skillet ;  then  one 
quart  of  good  rich  milk;  stir  in  one  teacup  of  rolled 
cracker  crumbs ;  season  with  pepper  and  salt  to  taste. 
When  all  come  to  a  boil,  add  one  quart  of  good  fresh 
oysters  ;  stir  well,  so  as  to  keep  from  scorching;  then  add 
a  piece  of  good  sweet  butter,  about  the  size  of  an  egg ; 
let  it  boil  up  once ;  then  remove  from  the  fire  immediately ; 
dish  up  and  send  to  table. 

CLAM  SOUP. 

Mrs.  A.  A.  Carpenter. 

Cut  salt  pork  in  very  small  squares  and  fry  light  brown ; 
add  one  large  or  two  small  onions  cut  very  fine  and  cook 
about  ten  minutes ;  add  two  quarts  of  water  and  one  quart 
of  raw  potatoes  sliced ;  let  it  boil.    Then  add  one  can  of 


62  THE   HOME  CX)OK  BOOK. 

clams.  Mix  one  tablespoonful  of  flour  with  water,  put  it 
with  one  pint  of  milk  and  pour  into  the  soup  and  let  it 
boil  about  five  minutes.  Butter,  pepper,  salt,  Worcester- 
shire sauce  to  taste. 

LOBSTER  SOUP. 

Mrs.  Robert  Harris. 
One  large  lobster  or  two  small  ones ;  pick  all  the  meat 
from  the  shell  and  chop  fine  ;  scald  one  quart  of  milk  and 
one  pint  of  water;  then  add  the  lobster,  one  pound  of 
butter,  a  tablespoonful  of  flour,  and  salt  and  red  pepper 
to  taste.     Boil  ten  minutes  and  serve  hot. 

PLAIN  CALF'S  HEAD  SOUP. 

Mrs.  F.  D.  J. 

Take  a  calf's  head  well  cleaned,  a  knuckle  of  veal  and 
put  them  both  into  a  large  kettle ;  put  one  onion  and  a 
large  tablespoon  of  sweet  herbs,  into  a  cloth  and  into  the 
kettle,  with  the  meat  over  which  you  have  poured  about 
four  quarts  of  water.  If  you  wish  the  soup  for  a  one 
o'clock  dinner,  put  the  meat  over  to  boil  as  early  as  eight 
o'clock  in  the  morning ;  let  it  boil  steadily  and  slowly  and 
season  well  with  salt  and  pepper.  About  one  hour  before 
serving,  take  off  the  soup  and  pour  it  through  a  colander, 
pick  out  all  the  meat  carefully,  chop  very  fine  and  return 
to  the  soup,  putting  it  again  over  the  fire.  Boil  four  eggs 
very  hard,  chop  them  fine,  and  slice  one  lemon  very  thin, 
adding  at  the  very  last. 

VERMICELLI  SOUP. 

Anonymous. 

A  knuckle  of  lamb,  a  small  piece  of  veal  and  water  to 


VALUABLE   EECIPE8.  63 

cover  well ;  when  well  cooked,  season  with  salt,  pepper, 
herbs  to  your  taste,  and  a  small  onion,  to  which  you  may 
add  Halford  or  Worcestershire  sauce,  about  a  tablespoon- 
ful.  Have  ready  one-quarter  of  a  pound  of  vermicelli, 
which  has  been  boiled  tender ;  strain  your  soup  from  the 
meat,  add  the  vermicelli,  let  it  boil  well  and  serve. 

GUMBO  SOUP. 

Anonymous. 

Put  on  half  a  peck  of  tomatoes  in  a  porcelain  kettle 
and  let  them  stew ;  have  half  a  peck  of  ochra  cut  in  fine 
shreds ;  put  them  with  thyme,  parsley  and  an  onion  cut 
fine,  into  the  tomatoes  and  let  them  cook  until  quite 
tender.  Fricassee  one  chicken  in  ham  gravy ;  then  take 
the  yolk  of  four  eggs,  a  little  vinegar,  the  juice  of  one 
lemon,  and  season  to  taste,  beating  the  eggs  into  the 
vinegar ;  pour  this  over  the  chicken,  and  put  all  then  into 
the  tomatoes,  letting  the  kettle  be  nearly  filled  with  water. 
Boil  all  together  four  or  five  hours. 

OCHKA  GUMBO. 

Mrs.  Andrews. 

Two  quarts  of  ripe  tomatoes  and  one  quart  of  ochra 
cut  in  small  rings ;  put  them  over  the  fire  with  about  three 
quarts  of  water  and  let  the  mixture  come  to  a  boil ;  take 
one  chicken ;  cut  it  up  and  fry  brown,  with  plenty  of 
gravy ;  put  it  in  with  the  ochra  and  tomatoes ;  add  several 
small  onions  chopped  fine;  salt  and  pepper  to  taste;  a 
little  corn  and  Lima  beans  are  an  improvement,  if  you 
have  them.     Let  all  simmer  gently  together  for  several 


04  THB  HOME   OOOK  BOOK. 

hours.    To  be  served  with  a  tablespoonful  of  boiled  rice 
and  green  garden  pepper  cut  fine  to  each  soup  plate. 

MOCK  TURTLE  SOUP. 

Mrs.  C.  H.  Wheeler. 

One  soup-bone,  one  quart  of  turtle  beans,  one  large 
spoonful  of  powdered  cloves,  salt  and  pepper.  Soak  the 
beans  over  night,  put  them  on  with  the  soup-bone  in 
nearly  six  quarts  of  water  and  cook  five  or  six  hours. 
When  half  done,  add  the  cloves,  salt  and  pepper ;  when 
done,  strain  through  a  colander,  pressing  the  pulp  of  the 
beans  through  to  make  the  soup  the  desired  thickness, 
and  serve  with  a  few  slices  of  hard-boiled  egg  and  lemon 
sliced  very  thin.  The  turtle  beans  are  black  and  can  only 
be  obtained  from  large  grocers. 

TOMATO   SOUP. 

Mrs.  Whitehead. 

Boil  chicken  or  beef  four  hours ;  then  strain ;  add  to 
the  soup  one  can  of  tomatoes  and  boil  one  hour.  This 
will  make  four  quarts  of  soup. 

TOMATO  SOUP. 

Mrs.  Wheelock. 

One  pint  tomatoes,  two  quarts  water,  one  tablespoonful 
com  starch,  beef  bone,  or  cold  steak. 

TOMATO  SOUP  WITHOUT  MEAT. 

C.  O.  Van  Cline,  East  Minneapolis. 
One  quart  of  tomatoes,  one  quart  of  water,  one  quart 


VALUABLE  RECIPES.  66 

of  milk.  Butter,  salt  and  pepper  to  taste.  Cook  the 
tomatoes  thoroughly  in  the  water,  have  the  milk  scalding, 
(over  water  to  prevent  scorching.)  When  the  tomatoes 
are  done  add  one-half  teaspoonful  of  saleratus,  which  will 
cause  a  violent  effervescence.  It  is  best  to  set  the  vessel 
in  a  pan  before  adding  it  to  prevent  waste.  When  the 
commotion  has  ceased  add  the  milk  and  seasoning.  When 
it  is  possible  it  is  best  to  use  more  milk  than  water,  and 
cream  instead  of  butter.  The  soup  is  eaten  with  crack- 
ers and  is  by  some  preferred  to  oyster  soup.  This  recipa 
is  very  valuable  for  those  who  keep  abstinence  days. 

TOMATO  SOUP. 

Mrs.  B.  J.  Seward. 
To  one  pint  tomatoes  canned,  or  four  large  raw  ones, 
cut  up  fine,  add  one  quart  boiling  water  and  let  them 
boil.  Then  add  one-half  teaspoon  of  soda,  when  it  will 
foam  ;  immediately  add  one  pint  of  sweet  milk,  with  salt, 
pepper  and  plenty  of  butter.  When  this  boils  add  eight 
small  crackers  rolled  fine,  and  serve.  Equal  to  oyster  soup. 

TOMATO  SOUP. 

Mrs.  J.  Hudson. 
One  quart  of  tomatoes,  one  soup-bone,  one  onion,  one 
cucumber  sliced,  two  ears  of  grated  com,  salt,  pepper 
and  a  trifle  of  cayenne  pepper.  Boil  four  hours,  then 
add  one  tablespoon  of  corn  starch  dissolved  in  cold 
water ;  strain  before  serving. 

TOMATO  SOUP. 

Mrs.  G.  W.  Brayton. 
For  one  gallon  of  soup,  take  two  and  a  half  quarts  good 


66  THE   HOME   COOK   BOOK. 

beef  stock,  one  medium  sized  carrot,  one  turnip,  one  beet 
and  two  onions  peeled  and  cut  in  pieces ;  boil  the  vege- 
tables in  the  beef  stock  three-quarters  of  an  hour  ;  strain 
through  a  sieve ;  add  a  two  quart  can  of  tomatoes  and 
boil  fifteen  minutes;  strain  again  and  add  salt  and 
pepper.  While  this  is  cooking,  take  a  sauce-pan  that  will 
hold  about  six  quarts  and  put  in  a  quarter  of  a  pound  of 
butter  and  heat  it  to  a  light  brown ;  add  while  hot  three 
tablespoons  of  flour ;  take  from  the  fire  and  mix  thor- 
oughly; add  one  dessert  spoon  of  sugar  and  stir  until  it 
boils;  boil  fifteen  minutes  and  strain. 

TOMATO  SOUP. 

Mrs.  L.  H.  Smith. 

Make  one  gallon  beef  stock.  Take  half  peck  ripe  to- 
matoes, cut  in  halves,  two  carrots,  two  onions,  one  turnip 
cut  fine ;  boil  all  together  for  one  hour  and  a  half,  then 
strain  all  through  a  fine  sieve;  take  a  sauce-pan  large 
enough  to  hold  it  and  put  it  on  the  fire  with  half  pound 
of  butter ;  heat  it  until  of  a  light  brown  color,  and  add 
two  spoons  of  flour,  mixing  well  together;  add  to  this 
two  spoons  of  white  sugar,  salt  and  pepper  to  suit  taste ; 
stir  well  until  it  boils;  let  it  boil  and  skim  it  for  five 
minutes,  and  serve  very  hot.  This  recipe  serves  a  large 
family;  usually  prepare  two  quarts  of  beef  stock  for  a 
small  family,  using  half  the  quantity  of  ingredients. 

ASPAKAGUS  SOUP. 

Mrs.  D. 
Three  or  four  pounds  of  veal  cut  fine,  a  little  salt  pork, 


VAI.UABLE   RECIPES.  67 

two  or  three  bunches  of  asparagus  and  three  quarts  of 
water.  Boil  one-half  of  the  asparagus  with  the  meat, 
leaving  the  rest  in  water  until  about  twenty  minutes  before 
serving;  then  add  the  rest  of  the  asparagus  and  boil  just 
before  serving ;  add  one  pint  of  milk ;  thicken  with  a 
little  flour  and  season.  The  soup  should  boil  about  three 
hours  before  adding  the  last  half  of  the  asparagus. 

GEEEN  PEA  SOUP. 

Anonymous. 

Four  pounds  of  lean  beef  cut  in  small  pieces,  one-half 
peck  of  green  peas,  one  gallon  of  water ;  boil  the  empty 
pods  of  the  peas  in  the  water  one  hour ;  strain  them  out ; 
add  the  beef  and  boil  slowly  one  and  a  half  hours.  Half 
an  hour  before  serving  strain  out  the  meat  and  add  the 
peas;  twenty  minutes  later  add  one-half  cup  of  rice 
flour;  salt  and  pepper  to  taste;  and  if  you  choose,  one 
teaspoon  of  sugar.  After  adding  the  rice,  stir  frequently 
to  prevent  burning. 

COEN  SOUP. 

Mrs.  W.  P.  Nixon. 

One  small  beef  bone,  two  quarts  of  water,  four  toma- 
toes, eight  ears  of  corn  ;  let  the  meat  boil  a  short  time  in 
the  water;  cut  the  corn  from  the  cob.  and  put  in  the  cobs 
with  the  cut  corn  and  tomatoes ;  let  it  boil  about  half  an 
hour;  remove  the  cobs;  just  before  serving  add  milk, 
which  allow  to  boil  for  a  few  moments  only ;  season  with 
salt  and  pepper. 


DO  THE   HOME   OOOK   BOOK. 

COKN  SOUP. 

Anonymous. 

One  quart  of  corn  cut  from  the  cob  in  three  pints  of 
water ;  when  the  grain  is  quite  tender,  mix  with  them  two 
ounces  of  sweet  butter  rolled  in  a  tablespoon  of  flour ;  let 
it  boil  fifteen  minutes  longer;  just  before  taking  up  the 
soup,  beat  up  an  egg  and  stir  in  with  pepper  and  salt. 

TUKTLE  BEAN  SOUP. 

Mrs.  A.  N.  Arnold. 

Take  a  quart  of  black  beans,  wash  them  and  put  them 
in  a  pot  with  three  quarts  of  water ;  boil  until  thoroughly 
soft ;  rub  the  pulp  through  a  colander  and  return  it  to 
the  pot;  add  some  thyme  in  a  clean  cloth,  and  let  it  boil 
a  few  minutes  for  flavor;  slice  some  hard  boiled  eggs 
and  drop  them  into  the  soup.;  add  a  little  butter,  pepper 
and  salt. 

BEAN  SOUP. 

Mrs.  Whitehead. 

One  pint  beans,  four  quarts  water,  small  piece  fat  beef; 
boil  three  hours  and  strain.  If  too  thin  add  one  table- 
spoon flour. 

BLACK  BEAN  SOUP. 

Mrs.  John  B.  Adams. 

Boil  the  beans  and  strain  them ;  at  the  same  time  make 
your  stock  (of  any  kind  of  meat,)  saving  the  best  for 
force  meat  balls ;  to  be  well  seasoned  and  fried.  Put  the 
bean  pulp  in  with  the  stock  and  boil ;  add  red  pepper, 


VALUABLE   RECIPES.  69 

salt  and  a  little  thyme,  tying  it  up  in  a  bag  to  be  taken 
out ;  cloves  to  your  taste  and  a  little  wine.  When  ready 
to  serve,  put  the  fried  balls  into  the  tureen,  with  two  or 
three  sliced  hard  boiled  eggs,  and  a  lemon  or  two, 
according  to  the  quantity  of  soup.  Skim  out  bones  and 
pieces  of  meat  and  pour  over. 

BLACK  BEAN  SOUP. 

Mrs.  H.  L.  Adams. 
One  pound  of  the  round  beef,  one-half  pound  of  salt 
pork,  and  one  quart  of  black  beans;  soak  the  beans 
twenty-four  hours ;  chop  the  beef  and  pork  and  boil  with 
the  beans,  one  grated  carrot  and  one  onion  five  or  six 
hours ;  strain  and  add  hard  boiled  eggs,  salt,  pepper  and 
sliced  lemon. 

POTATO  SOUP. 

M.  A.  T. 
Boil  five  or  six  potatoes  with  a  small  piece  of  salt  pork 
and  a  little  celery ;  pass  through  a  colander  and  add  milk 
or  cream  (if  milk,  a  little  butter,)  to  make  the  consistency 
of  thick  cream ;  chop  a  little  parsley  fine  and  throw  in  ; 
let  boil  five  minutes ;  cut  some  dry  bread  in  small  dice, 
fry  brown  in  hot  lard ;  drain  them  and  place  in  the  bot- 
tom of  soup  tureen,  and  pour  the  soup  over ;  chop  two 
onions  and  boil  with  the  soup,  if  liked. 

FOKCE  MEAT  BALLS  FOE  BLACK  BEAN 
SOUP. 

Mrs.  Baushar. 
Take  cold  meat ;  chop  very  fine  ;  add  flour  enough  to 


70  THE   HOME  OOOK   BOOK. 

make  it  stick  together  in  balls  about  the  size  of  a  wal- 
nut ;  roll  in  flour  and  fry  until  brown,  and  add  to  the 
soup  just  before  it  is  served. 

FOKCE  MEAT  BALLS. 

Mrs.  James  S.  Gibbs. 

Mix  with  one  pound  of  chopped  veal  or  other  meat, 
one  egg,  a  little  butter  or  raw  pork  chopped  fine,  one  cup 
or  less  of  bread  crumbs ;  the  whole  well  moistened  with 
warm  water,  or  what  is  better,  the  water  from  stewed 
meat ;  season  with  salt  and  pepper ;  make  in  small  balls 
and  fry  them  brown. 

EGG  BALLS  FOE  SOUP. 

M.  A.  T. 

Boil  four  eggs ;  put  into  cold  water ;  mash  yolks  with 
yolk  of  one  raw  egg,  and  one  teaspoon  of  flour ;  pepper, 
salt  and  parsley ;  make  into  balls  and  boil  two  minutes. 

NOODLES  FOE  SOUP. 

Mrs.  F.  D.  J. 

Rub  into  two  eggs  as  much  sifted  flour  as  they  will 
absorb ;  then  roll  out  until  thin  as  a  wafer;  dust  over  a 
little  flour,  and  then  roll  over  and  over  into  a  roll ;  cut 
off"  thin  slices  from  the  edge  of  the  roll  and  shake  out 
into  long  strips ;  put  them  into  the  soup  lightly  and  boil 
for  ten  minutes  ;  salt  should  be  added  while  mixing  with 
the  flour — about  a  saltspoonful. 


VALUABLE   RECIPES.  71 

CAEAMEL,  OK  BURNED  SUGAR. 

Put  two  ounces  of  brown  or  white  sugar  in  an  old  tin 
cup  over  a  brisk  fire,  stir  this  until  it  is  quite  dark  and 
gives  forth  a  burned  smell,  then  add  a  half  a  cup  of  cold 
water ;  let  it  boil  gently  a  few  minutes,  stirring  well  and 
all  the  while.  Take  off,  and  when  cold  bottle  for  use. 
This  keeps  well,  and  may  be  used  for  flavoring  gravies 
and  soups. 

CROUTONS. 

These  are  simply  pieces  of  bread  fried  brown  and 
crisp  to  be  used  in  soups. 


FISH. 


"  The  silvery  fish, 
Grazing  at  large  in  meadows  submarine. 
Fresh  from  the  wave  now  cheers 
Omr  festive  board." 

—  Anon. 

Fish  are  good,  when  the  gills  are  red,  eyes  are  full,  and 
the  body  of  the  fish  is  firm  and  stiff.  After  washing  them 
well,  they  should  be  allowed  to  remain  for  a  short  time  in 
salt  water  sufficient  to  cover  them ;  before  cooking,  wipe 
them  dry,  dredge  lightly  with  flour,  and  season  with  salt 
and  pepper.  Salmon  trout  and  other  small  fish  are 
usually  fried  or  broiled  ;  all  large  fish  should  be  put  in  a 
cloth,  tied  closely  with  twine,  and  placed  in  cold  water, 
when  they  may  be  put  over  the  fire  to  boil.  When  fish 
are  baked,  prepare  the  fish  the  same  as  for  boiling,  and 
put  in  the  oven  on  a  wire  gridiron,  over  a  dripping  pan. 

TO  BOIL  FISH. 

Mrs.  C.  G.  Smith. 

Put  a  small  onion  inside  your  fish  and  tie  it  up  in  a 
towel ,  cover  it  with  cold  water,  salt  and  a  little  vinegar, 
and  let  it  heat  to  the  boiling  point ;  from  two  to  three 
minutes'  boiUng  is  sufficient  for  the  largest  fish,  and  a 

(72) 


VALUABLE   RECIPES.  73 

small  one  will  not  require  more  than  one  minute.  Fish 
boiled  in  this  way  is  incomparably  better  than  when 
cooked  longer. 

A  Suggestion. — Boiling,  salted  water  is  best  for  sal- 
mon, as  it  sets  the  color.  — M.  A.  T. 

BOILED  WHITE  FISH. 

Mrs.  Andrews. 

Lay  the  fish  open ;  put  it  in  a  dripping  pan,  with  the 
back  down ;  nearly  cover  with  water ;  to  one  fish  put  two 
tablespoons  salt ;  cover  tightly  and  simmer  (not  boil)  one- 
half  hour ;  dress  with  gravy,  butter  and  pepper ;  garnish 
with  sliced  eggs. 

For  sauce  use  a  piece  of  butter  the  size  of  an  egg,  one 
tablespoon  of  flour,  one-half  pint  boiling  water ;  boil  a  few 
minutes,  and  add  three  hard  boiled  eggs,  sliced. 

FISH  A  LA  CKEME. 

Mrs.  J.  A.  Ellis. 

Take  any  firm  salt  water  fish,  rub  it  with  salt  and  put  it 
in  a  kettle  with  enough  boiling  water  to  cover  it.  As 
soon  as  it  boils  set  it  back  where  it  will  simmer,  let  it 
stand  for  an  hour,  then  take  it  up  and  draw  out  all  the 
bones.  Put  one  ounce  of  flour  into  a  sauce-pan,  to  which 
add  by  degrees  one  quart  of  cream  or  new  milk,  mixing  it 
very  smoothly,  then  add  the  juice  of  one  lemon,  one  onion 
chopped  fine,  a  bunch  of  parsley,  a  little  nutmeg,  salt  and 
pepper.  Put  this  on  the  fire,  stirring  it  till  it  forms  a  thick 
sauce ;  stir  in  a  quarter  of  a  pound  of  butter ;  strain  the 
sauce  through  a  sieve.     Put  a  little  on  a  dish,  then  lay  the 


74 


THE  HOME   COOK  BOOS. 


fish  on  it  and  turn  the  remainder  of  the  sauce  over  it. 
Beat  to  a  froth  the  whites  .of  six  eggs,  spread  over  the 
whole,  and  bake  half  an  hour  a  light  brown. 

TUKBOT  A  LA  CKEME. 

Mrs.  A.  Keith. 

Boil  a  large  white  fish ;  pick  it  up  fine,  taking  out  the 
bones ;  make  a  sauce  of  a  quart  of  milk,  a  little  thyme,  a 
few  sprigs  of  parsley,  a  little  onion ;  simmer  together  till 
well  flavored ;  wet  two  ounces  of  flour  and  stir  in  with  a 
quarter  of  a  pound  of  butter ;  stir  until  it  thickens ;  then 
strain  it  on  the  yolks  of  two  eggs  ;  season  with  pepper  and 
salt.  Put  some  of  the  sauce  in  a  pudding  dish,  then  a 
layer  of  fish  and  so  on  until  the  dish  is  full,  putting  sauce 
on  top;  cover  with  rolled  crackers  and  a  little  grated 
cheese,  if  to  the  taste ;  brown  in  the  oven. 

CODFISH  A  LA  CREME. 

Mrs.  Baushar. 

Take  four  pounds  of  codfish,  let  it  come  to  a  scald,  pick 
it  in  pieces ;  four  tablespoons  Worcestershire  sauce,  two 
tablespoons  anchovy  sauce,  one-fourth  pound  butter,  one- 
half  pint  cream ;  boil  one-half  dozen  large  potatoes,  mash 
them;  put  in  the  pudding  dish,  (except  the  potatoes,) 
then  cover  with  the  potatoes  ;  bake  fifteen  or  twenty  min- 
utes, or  till  nicely  browned. 

SAUCE  FOR  BOILED  FISH. 

To  one  teacup  of  milk,  add  one  teacup  of  water ;  put 
it  on  the  fire  to  scald,  and  when  hot  stir  in  a  tablespoon 


VALUABLE   RECIPES.  75 

of  flour,  previously  wet  with  cold  water ;  add  two  or  three 
eggs;  season  with  salt  and  pepper,  a  little  celery,  vinegar 
and  three  tablespoons  of  butter.  Boil  four  or  five  eggs 
hard,  take  off  the  shells,  and  cut  in  slices,  and  lay  over 
the  dish.     Then  pour  over  the  sauce  and  serve. 

BAKED  HALIBUT  OR  SALMON. 

Let  the  fish  remain  in  cold  water,  slightly  salted,  for  aiv 
hour  before  it  is  time  to  cook  it ;  place  the  gridiron  on  a 
dripping  pan  with  a  little  hot  water  in  it  and  bake  in  a 
hot  oven  ;  just  before  it  is  done,  butter  it  well  on  the  top, 
and  brown  it  nicely.  The  time  of  baking  depends  upon 
the  size  of  the  fish,  A  small  fish  will  bake  in  about  half 
an  hour,  and  a  large  one  in  an  hour.  They  are  very  nice 
when  cooked  as  above  and  served  with  a  sauce  which  is 
made  from  the  gravy  in  the  dripping  pan,  to  which  is 
added  a  tablespoon  of  catsup  and  another  of  some  pun- 
gent sauce  and  the  juice  of  a  lemon.  Thicken  with  brown 
flour  moistened  with  a  little  cold  water.  Garnish  hand- 
somely with  sprigs  of  parsley  and  current  jelly. 

BAKED  BLACK  BASS. 

Mrs.  P.  B.  Ayer. 

Eight  good  sized  onions  chopped  fine ;  half  that  quan- 
tity of  bread  crumbs ;  butter  size  of  hen's  egg ;  plenty  of 
pepper  and  salt,  mix  thoroughly  with  anchovy  sauce  until 
quite  red.  Stuff  your  fish  with  this  compound  and  pour 
the  rest  over  it,  previously  sprinkling  it  with  a  little  red 
pepper.  Shad,  pickerel  and  trout  are  good  the  same  way. 
Tomatoes  can  be  used  instead  of  anchovies,  and  are  more 


76  THE   HOME  COOK   BOOK. 

economical.     If  using  them,  take  pork  in  place  of  butter 
and  chop  fine. 

BKOILED  WHITE  FISH  — FRESH. 

Mrs.  G.  E.  P. 
Wash  and  drain  the  fish  ;  sprinkle  with  pepper  and  lay 
with  the  inside  down  upon  the  gridiron,  and  broil  over 
fresh  bright  coals.  When  a  nice  brown,  turn  for  a  moment 
on  the  other  side,  then  take  up  and  spread  with  butter. 
This  is  a  very  nice  way  of  broiling  all  kinds  of  fish,  fresh 
or  salted.  A  little  smoke  under  the  fish  adds  to  its  flavor. 
This  may  be  made  by  putting  two  or  three  cobs  under  the 
gridiron. 

SALT  MACKEREL. 

Mrs.  F.  D.  J. 

Soak  the  fish  for  a  few  hours  in  lukewarm  water,  chang- 
ing the  water  several  times ;  then  put  into  cold  water 
loosely  tied  in  cloths,  and  let  the  fish  come  to  a  boil,  turn- 
ing off  the  water  once,  and  pouring  over  the  fish  hot  water 
from  the  tea  kettle ;  let  this  just  come  to  a  boil,  then  take 
them  out  and  drain  them,  lay  them  on  a  platter,  butter 
and  pepper  them,  and  place  them  for  a  few  moments  in 
the  oven.  Serve  with  sliced  lemons,  or  with  any  nice  fish 
sauce. 

BOILED  CODFISH— SALT. 

Soak  two  pounds  of  codfish  in  lukewarm  water  over 
night  or  for  several  hours;  change  the  water  several 
times ;  about  one  hour  before  dinner  put  this  into  cold 


VALUABLE   BECIPES.  77 

fresh  water,  and  set  over  the  fire ;  let  it  come  to  a  boil,  or 
just  simmer,  for  fifteen  minutes  but  not  to  boil  hard,  then 
take  out  of  the  water,  drain  and  serve  with  egg  sauce,  or 
with  cold  boiled  eggs  sliced  and  laid  over  it,  with  a  drawn 
butter  or  cream  gravy  poured  over  all. 

CROQUETTES  OF  FISH. 

Take  dressed  fish  of  any  kind ;  separate  from  the  bone, 
mince  it  with  a  little  seasoning,  an  egg  beaten  with  a 
teaspoon  of  flour  and  one  of  milk ;  roll  into  balls,  brush 
the  outside  with  egg  and  dredge  well  with  bread  and 
cracker  crumbs,  and  fry  them  of  a  nice  color.  The  bones, 
head,  tail,  an  onion,  an  anchovy  and  a  pint  of  water  will 
make  the  gravy. 

EELS. 

Mrs.  P.  B.  Ayer. 

Skin  and  parboil  them ;  cleanse  the  back  bone  of  all 
coagulations;  cut  them  in  pieces  about  three  inches  in 
length ;  dip  in  flour  and  cook  in  pork  fat,  brown. 

TONGUES  AND  SOUNDS. 

Mrs.  P.  B.  Ayer. 

Soak  them  thirty-six  hours  in  cold  water ;  scrape  them 
thoroughly  and  boil  tender;  fry  them  brown  or  eat  with 
butter  and  egg  sauce. 

CHOWDER. 

Mrs.  P.  B.  Ayer. 
Five  pounds  of  codfish  cut  in  squares ;  fry  plenty  of 


T8  THE   HOME   COOK   BOOK. 

salt  pork  cut  in  thin  slices ;  put  a  layer  of  pork  in  your 
kettle,  then  one  of  fish ;  one  of  potatoes  in  thick  slices, 
and  one  of  onions  in  slices;  plenty  of  pepper  and  salt; 
repeat  as  long  as  your  materials  last,  and  finish  with  a 
layer  of  Boston  crackers  or  crusts  of  bread.  Water  suffi- 
cient to  cook  with,  or  milk  if  you  prefer.  Cook  one-half 
hour  and  turn  over  on  your  platter,  disturbing  as  little  as 
possible.     Clams  and  eels  the  same  way, 

FISH  CHOWDER 

Mrs.  R.  A.  Sibley. 

Four  pounds  of  fresh  fish  skinned  and  cut  in  pieces ;  put 
in  a  pot  some  of  the  fish,  then  some  crackers  and  sliced 
potatoes,  salt  and  pepper ;  another  layer  of  fish,  crackers 
and  potatoes ;  cover  the  whole  with  water ;  add  a  little 
onion,  if  liked,  and  some  fried  pork  or  butter;  boil  until 
the  potatoes  are  done,  then  add  a  quart  of  milk  and  let 
it  boil.  When  dishing  for  the  table,  take  out  all  the  large 
bones.  Codfish  or  haddocks  are  the  best ;  other  fish  will 
linswer;  use  the  head. 

POTTED  FISH. 

Mrs.  Gridley,  Evanston. 

Take  out  the  backbone  of  the  fish ;  for  one  weighing 
two  pounds  take  a  tablespoon  of  allspice  and  cloves 
mixed ;  these  spices  should  be  put  into  little  bags  of  not 
too  thick  muslin ;  put  sufficient  salt  directly  upon  each 
fish;  then  roll  in  a  cloth,  over  which  sprinkle  a  little 
cayenne  pepper;  put  alternate  layers  of  fish,  spice  and 
sago  in  an  earthern  jar;  cover  with  the  best  cider  vinegar; 


yALUABLE   EECIPES.  79 

cover  the  jar  closely  with  a  plate  and  over  this  put  a  cov- 
erinej  of  dough,  rolled  out  to  twice  the  thickness  of  pie 
crust.  Make  the  edges  of  paste,  to  adhere  closely  to  the 
sides  of  the  jar,  so  as  to  make  it  air-tight.  Put  the  jar 
into  a  pot  of  cold  water  and  let  it  boil  from  three  to  five 
hours,  according  to  quantity.     Ready  when  cold. 

Sauces  for  "  Fish  and  Meat "  will  follow  "  Meats." 


SHELL    FISH. 


OTSTEES  ON  THE  SHELL. 

Wash  the  shells  and  put  them  on  hot  coals  or  upon  the 
top  of  a  hot  stove,  or  bake  them  in  a  hot  oven ;  open  the 
shells  with  an  oyster  knife,  taking  care  to  lose  none  of  the 
liquor,  and  serve  quickly  on  hot  plates,  with  toast.  Oys- 
ters may  be  steamed  in  the  shells,  and  are  excellent  eaten 
in  the  same  manner. 

BKOILED  OYSTEKS. 

Drain  the  oysters  well  and  dry  them  with  a  napkin. 
Have  ready  a  griddle  hot  and  well  buttered ;  season  the 
oysters ;  lay  them  to  griddle  and  brown  them  on  both 
sides.    Serve  them  on  a  hot  plate  with  plenty  of  butter. 

CEEAMED  OYSTEKS. 

Clara  E.  Thatcher. 
To  one  quart  of  oysters  take  one  pint  ol  cream   or 


80  THE   HOME  COOK   BOOK. 

sweet  milk ;  thicken  with  a  little  flour,  as  if  for  gravy ; 
when  cooked,  pour  in  the  oysters  with  liquor;  pepper, 
salt  and  butter  the  mixture.  Have  ready  a  platter  with 
slices  of  nicely  browned  toast,  pour  creamed  oysters  on 
toast  and  serve  hot, 

OYSTEKS  A  LA  CKEME. 

Mrs.  J.  B.  Lyon,  Detroit. 

One  quart  of  oysters,  one  pint  of  cream ;  put  the 
oysters  in  a  double  kettle,  cook  until  the  milk  juice  begins 
to  flow  out ;  drain  the  oysters  in  a  colander ;  put  the 
cream  on  the  same  way ;  when  it  comes  to  a  boil,  thicken 
with  flour  wet  with  milk  as  thick  as  corn  starch  ready  to 
mould ;  then  put  in  the  oysters  and  cook  five  minutes. 
Serve  hot  on  toast. 

PANNED  OYSTEES. 

Mrs.  J.  B.  Lyon,  Detroit. 

Drain  the  oysters  from  the  liquor ;  put  them  in  a  hot 
pan  or  spider ;  as  soon  as  they  begin  to  curl,  add  butter, 
pepper  and  salt.     Serve  on  toast,  or  without,  if  preferred. 

STEWED  OYSTERS. 

Mrs.  Andrews. 

In  all  cases,  unless  shell  oysters,  wash  and  drain ;  mix 
half  a  cup  of  butter  and  a  tablespoon  of  corn  starch; 
put  with  the  oysters  in  a  porcelain  kettle ;  stir  until  they 
boil ;  add  two  cups  of  cream  or  milk ;  salt  to  taste ;  do 
not  use  the  liquor  of  the  oysters  in  either  stewing  or 
escaloping. 


VALUABLE   EECIPES.  81 

ESCALOPED  OYSTERS. 

Mrs.  Andrews. 

Butter  the  dish,  (common  earthern  pie-plates  are  the 
best,)  cover  the  bottom  of  the  dish  with  very  fine  bread 
crumbs ;  add  a  layer  of  oysters ;  season  with  pepper  and 
salt;  alternate  the  crumbs  and  oysters  until  you  have 
three  layers ;  finish  with  crumbs ;  cover  the  top  with  small 
pieces  of  butter ;  finish  around  the  edge  with  bread  cut 
into  small  oblong  pieces  dipped  in  butter ;  bake  half  an 
hour;  unless  shell  oysters,  wash  them  thoroughly  and 
strain. 

ESCALOPED  OYSTERS. 

Mrs.  D. 

Crush  and  roll  several  handfuls  of  friable  crackers; 
put  a  layer  in  the  bottom  of  a  buttered  pudding  dish ; 
wet  this  with  a  mixture  of  the  oyster  liquor  and  milk, 
slightly  warmed ;  next  a  layer  of  oysters ;  sprinkle  with 
salt  and  pepper,  and  lay  small  bits  of  butter  upon  them 
then  another  layer  of  moistened  crumbs,  and  so  on  until 
the  dish  is  full.  Let  the  top  layer  be  of  crumbs,  thicker 
than  the  rest,  and  beat  an  egg  into  the  milk  you  pour 
over  them  ;  put  pieces  of  butter  on  top ;  cover  the  dish ; 
bake  half  an  hour. 

ESCALOPED  OYSTERS. 

Mrs.  Norcross. 

Scald  the  oysters ;  butter  the  dish  in  which  they  are  to 
be  baked ;  put  in  first  a  layer  of  rolled  crackers ;  take  the 
oysters  from  the  liquor  one  at  a  time,  to  be  sure  no  shells 


82  THE   HOME   COOK    BOOK. 

are  on  them ;  then  add  a  layer  of  oysters  with  butter,  a 
little  pepper,  and  continue  adding  a  layer  of  crackers  and 
oysters  until  the  dish  is  full ;  have  the  top  layer  crackers ; 
strain  over  the  whole  the  liquor ;  bake  half  an  hour. 

OYSTER  PIE. 

Anonymous. 
Take  a  large  dish,  butter  it,  and  spread  a  rich  paste 
over  the  sides  and  around  the  edge,  but  not  on  the  bot- 
tom. The  oysters  should  be  as  large  and  fine  as  possible ; 
drain  off  part  of  the  liquor  from  the  oysters ;  put  them 
into  a  pan,  and  season  them  with  pepper,  salt,  spice  and 
butter ;  have  ready  the  yolks  of  three  boiled  eggs  chopped 
fine,  and  grated  bread  crumbs ;  pour  the  oysters  with  as 
much  of  their  liquor  as  you  please  into  the  dish  with  the 
paste,  strew  over  them  the  chopped  eggs  and  grated  bread ; 
roll  out  the  lid  of  the  pie  and  put  it  on,  crimping  the 
edges.  Bake  in  a  quick  oven.  Nice  also,  with  a  gill  of 
cream  added,  and  a  little  flour. 

OYSTER  PATTIES. 

Aunt  Maggie. 
Make  some  rich  puff  paste  and  bake  it  in  very  small  tin 
patty  pans;  when  cool,  turn  them  out  upon  a  large  dish; 
stew  some  large  fresh  oysters  with  a  few  cloves,  a  little 
mace  and  nutmeg;  then  add  the  yolk  of  one  egg, 
boiled  hard  and  grated ;  add  a  little  butter,  and  as  much 
of  the  oyster  liquor  as  will  cover  them.  When  they  have 
stewed  a  little  while,  take  them  out  of  the  pan  and  set 
them  to  cool.  When  quite  cold,  lay  two  or  three  oysters 
in  each  shell  of  puff  paste. 


VALUABLE   EECIFES.  83 

OYSTEK  PATTIES. 

Mrs.  Thos.  Orton. 

Stew  the  oysters ;  take  the  broth  and  allow  the  yolk  of 
one  egg  to  every  dozen  of  oysters  ;  turn  off  the  broth  and 
add  the  eggs ;  let  it  come  to  a  boil ;  then  turn  back  the 
oysters  and  fill  the  crust, 

TO  FRY  OYSTERS. 

Mrs.  Edward  EI7. 

Roll  a  few  crackers ;  beat  two  eggs  ;  wash  your  oysters 
or  not,  according  to  your  notion,  but  the  bits  of  shell 
must  be  removed ;  dip  your  oysters  into  the  egg,  then  into 
the  rolled  crackers ;  take  half  butter,  and  half  lard  in  a 
spider,  have  it  hot ;  (but  not  so  hot  that  your  oysters  will 
burn  ;  )  fry  them ;  then  have  a  colander  in  a  pan  on  the 
stove,  and  as  soon  as  done,  put  into  the  colander  to  drj'; 
when  you  have  a  dozen  or  so,  take  them  out  and  put  on  a 
hot  platter ;  salt  to  you  taste. 

TO  FRY  OYSTERS. 

Mrs.  D.,  and  Mrs.  T.  V.  Wadskier. 

Use  the  largest  and  best  oysters ;  lay  them  in  rows  upon 
a  clean  cloth  and  press  another  upon  them,  to  absorb  the 
moisture ;  have  ready  several  beaten  eggs ;  and  in  another 
dish  some  finely  crushed  crackers ;  in  the  frying  pan  heat 
enough  butter  to  entirely  cover  the  oysters ;  dip  the  oys- 
ters first  into  the  eggs,  then  into  the  crackers,  rolling  it  or 
them  over  that  they  may  become  well  incrusted ;  drop  into 
the  frying  pan  and  fry  quickly  to  a  light  brown.  Serve 
dry  and  let  the  dish  be  warm.     A  chafing  dish  is  best. 


84  THE   HOME   COOK   BOOK. 

FRICASSEED  OYSTERS. 

Mrs.  W.  P.  Brown. 

For  a  quart  can,  drain  the  oysters  dry  as  possible ;  put 
a  piece  of  butter  the  size  of  an  egg  into  your  spider,  and 
let  it  get  quite  brown  ;  put  in  your  oysters  and  as  soon  as 
they  commence  to  cook,  add  as  much  more  butter,  which 
has  been  previously  well  mixed  with  a  tablespoon  of 
flour ;  let  it  cook  a  moment  and  add  one  egg,  beaten  with 
a  tablespoon  of  cream  ;  let  this  cook  a  moment  and  pour 
all  over  toasted  bread. 

MACARONI  WITH  OYSTERS. 

Mrs.  F.  B.  Orr. 

Boil  macaroni  in  salt  water,  after  which  drain  through 
a  colander ;  take  a  deep  earthem  dish  or  tin,  put  in  alter- 
nate layers  of  macaroni  and  oysters ;  sprinkle  the  layers 
of  macaroni  with  grated  cheese ;  bake  until  brown.  De- 
licious as  a  side  dish  at  dinner. 

MACARONI  AND   OYSTERS— AN  ENTREE. 

Mrs.  Baushar. 

Boil  the  macaroni  first ;  place  a  layer  of  it  in  the  bottom 
of  the  dish  ;  dry  the  oysters  and  place  around  on  the 
macaroni,  then  a  layer  of  browned  bread  crumbs,  then 
another  layer  of  macaroni,  then  oysters  as  before,  then 
bread  crumbs,  and  so  on,  finishing  off  with  bread  crumbs, 
and  bake ;  pepper,  salt  and  butter  to  the  taste ;  make 
a  broth  of  the  oyster  juice  and  milk,  and  pour  over  it 
before  baking;  bake  about  twenty  minutes. 


VALUABLE  EECIPES.  85 

PICKLED  OYSTERS. 

Mrs.  C.  G.  Smith. 
Wash  them  from  their  liquor  and  put  them  into  a  porce- 
lain lined  kettle,  with  strong  salt  and  water  to  cover  them ; 
let  them  come  to  a  boil,  and  then  skim  them  into  cold 
water;  scald  whole  peppers,  mace  and  cloves  in  a  little 
vinegar ;  the  quantity  of  these  must  be  determined  by  the 
number  of  oysters ;  when  the  oysters  are  cold,  put  them 
into  a  stone  jar  with  layers  of  spice  between  them,  and 
make  liquor  enough  to  cover  them  from  the  liquor  in 
which  they  were  cooked;  spice  your  vinegar  and  cold 
water  to  taste. 

LOBSTER  CHOWDER. 

Mrs.  Lamkin. 
Four  or  five  pounds  of  lobster,  chopped  fine ;  take  the 
green  part  and  add  to  it  four  pounded  crackers ;  stir  this 
into  one  quart  of  boiling  milk ;  then  add  the  lobster,  a 
piece  of  butter  o.  .e-half  the  size  of  an  egg,  a  little  pepper 
and  salt,  and  bring  it  to  a  boil. 

LOBSTER  CROQUETTES. 

M.  A.  T. 
The  same  mixture  as  given  for  stuffed  lobster,  without 
the  cream ;  made  into  pointed  balls,  dipped  in  egg  and 
then  rolled  in  cracker  and  fried  in  very  hot  lard  ;  served 
dry  and  garnished  with  parsley. 

STUFFED  CRABS  OR  LOBSTER. 

M.  A.  T. 
Boil  crabs  and  pick  out  meat ;  carefully  preserving  the 


86  THE   HOME  COOK   BOOK. 

shell  whole ;  rub  this  with  salad  oil ,  add  to  meat  one^ 
fourth  as  much  fine  bread  crumbs,  very  little  nutmeg, 
cayenne  pepper,  grated  rind  and  juice  of  lemon,  butter 
and  a  little  sweet  cream,  (if  lobster,  rub  the  coral  with  the 
cream,)  replace  in  shells,  dust  lightly  with  bread  crumbs, 
and  butter  and  brown  in  oven.  Garnish  with  parsley 
and  lemon. 

TO  DKESS  CRAB. 

Mrs.  Elia  M.  Walker. 

Two  or  three  shalots  and  a  little  parsley  chopped  very 
fine ;  one  ounce  of  butter;  a  bunch  of  sweet  herbs ;  a  tea- 
cup of  broth  (or  water) ;  boil  a  few  minutes,  and  take  out 
the  herbs;  add  the  crumbs  of  a  roll  finely  grated;  one 
tablespoon  of  best  sweet  oil;  one  glass  of  sherry;  the 
juice  of  half  a  lemon ;  cayenne  pepper  and  salt  to  taste. 
Put  in  the  crab  to  warm,  then  put  all  nicely  into  the  shell, 
grate  over  some  bread  crumbs  and  put  in  the  oven  a  few 
moments  to  brown. 

CLAM  STEW. 

Mrs.  M.  L.  S. 

Lay  the  clams  on  a  gridiron  over  hot  coals,  taking  them 
out  of  the  shells  as  soon  as  open,  saving  the  juice ;  add  a 
little  hot  water,  pepper,  a  very  little  salt  and  butter  rolled 
in  flour  sufficient  for  seasoning;  cook  for  five  minut«« 
and  pour  over  toast. 


VALUABLE  EB0IPE8.  8T 

CLAM  FRITTERS. 

M.   A.  T. 

Twelve  clams  chopped  or  not;  one  pint  milk;  three 
eggs ;  add  liquor  from  clams  ;  salt  and  pepper,  and  flour 
enough  for  thin  batter.     Fry  in  hot  lard. 


POULTRY  AND  GAME. 


"Whoso  seeks  an  audit  here, 
Propitious  pays  his  tribute  —  game  or  fish, 
Wild  fowl  or  venison,  and  his  errand  speed." 

—  COWPER. 

BOILED   FOWL. 

Take  a  young  fowl  and  fill  the  inside  with  oysters; 
place  in  a  jar  and  plunge  into  a  kettle  of  water;  boil  for 
one  and  one-half  hours ;  there  will  be  a  quantity  of  gravy 
in  the  jar  from  the  juice  of  the  fowl  and  the  oysters; 
make  this  into  a  white  sauce  with  the  addition  of  egg, 
cream,  or  a  little  flour  and  butter ;  add  oysters,  or  serve 
up  plain  with  the  fowl.  This  is  very  nice  with  the  addi- 
tion of  a  little  parsley  to  the  sauce. 

KOAST  TURKEY  OR  CHICKEN. 

Having  picked  and  drawn  the  fowls,  wash  them  well  in 
two  or  three  waters ;  wipe  them  dry ;  dredge  them  with  a 
little  flour  inside  and  out,  and  a  little  pepper  and  salt ; 
prepare  a  dressing  of  bread  and  cracker  crumbs,  fill  the 
bodies  and  crops  of  the  fowls  and  then  bake  them  from 
two  to  three  hours ;  baste  them  frequently  while  roast- 
ing ;  stew  the  giblets  in  a  sauce  pan ;  just  before  serving, 

(88) 


VALUABLE  EEOIPES.  «9 

chop  the  giblets  fine ;  after  taking  up  the  chicken,  and 
the  water  in  which  the  giblets  were  boiled,  add  the 
chopped  giblets  to  the  gravy  of  the  roast  fowl ;  thicken 
with  a  little  flour,  which  has  been  previously  wet  with 
the  water;  boil  up,  and  serve  in  a  gravy-dish.  Roast 
chickens  and  turkey  should  be  accompanied  with  celery 
and  jellies. 

BAKED  CHICKEN. 

Anonymous. 

Cut  the  fowls  open  and  lay  them  flat  in  a  pan,  break- 
ing down  the  breast  and  the  back  bones ;  dredge  with 
flour  and  season  well  with  salt  and  pepper,  with  bits  of 
butter ;  put  in  a  very  hot  oven  until  done,  basting  fre- 
quently with  melted  butter ;  or  when  half  done  take  out 
the  chicken  and  finish  by  broiling  it  upon  a  gridiron  over 
bright  coals ;  pour  over  it  melted  butter  and  the  juices  in 
the  pan  in  which  it  was  baked. 

CHICKEN  FRICASSEE. 

Sarah  Page,  Albany,  N.  Y. 

Cut  up  the  chickens  and  put  on  the  fire  in  a  kettle 
with  cold  water  sufficient  to  cover,  add  a  little  salt  or  salt 
pork  sliced,  if  you  like ;  boil  until  tender,  and  cut  up  and 
put  in  a  part  of  a  head  of  celery.  When  tender  have 
ready  hot  baking-powder  biscuits  broken  open  and  laid 
on  a  platter;  on  this  place  the  chicken ;  thicken  the 
gravy  with  flour  moistened  with  water  or  milk,  aud  pour 
it  over  the  chicken  and  biscuits.     If  you  prefer,  use  a 


90  THE  HOME  OOOK  BOOK. 

good-sized  piece  of  butter  to  season  instead  of  the  salt 
pork.     Oysters  are  an  addition. 

FRIED  CHICKEN. 

Mrs.  Bausher. 
Cut  the  chicken  in  pieces,  lay  them  in  salt  and  water, 
changing  the  water  several  times ;  roll  each  piece  in  flour ; 
fry  in  very  hot  lard  or  butter,  season  with  salt  and  pepper ; 
fry  parsley  with  them  also.  Make  a  gravy  of  cream 
seasoned  with  salt,  pepper  and  a  little  mace,  thickened 
with  a  little  flour  in  the  pan  in  which  the  chickens  were 
fried,  pouring  off  the  lard. 

DRESSING  FOR  CHICKENS  OR  TURKEY. 

Mrs.  F.  D. 
Chop  bread  crumbs  quite  fine,  season  well  with  pepper, 
salt  and  plenty  of  butter ;  moisten  with  a  very  little  water, 
and  add  a  few  oysters  with  a  little  of  the  liquor,  if  you 
please.  The  best  authorities  say  the  dressing  is  the 
finest  when  it  crumbles  as  the  fowl  is  cut. 

DRESSING  FOR  TURKEY. 

C   Kennicot. 

One  pint  of  soaked  bread,  one  teaspoon  of  sage,  one 
teaspoon  of  summer  savory,  one  teaspoon  of  salt,  one- 
half  teaspoon  pepper,  butter  size  of  an  egg. 

CHICKEN  CHEESE. 

Two  chickens  boiled  tender,  chop,  but  not  too  fine; 
salt  and  pepper ,  three  or  four  eggs  boiled  and  sliced ; 


VALUABLE   KBCSPKB.  91 

line  dishes  or  moulds  with  them ;  pour  in  the  chicken 
and  the  liquor  they  were  boiled  in ;  when  cold  slice. 
Should  be  boiled  in  as  little  water  as  possible. 

JELLIED  CHICKEN. 

M.  A.  T. 

Boil  a  fowl  until  it  will  slip  easily  from  the  bones ;  let 
the  water  be  reduced  to  about  one  pint  in  boiling;  pick 
the  meat  from  the  bones  in  good  sized  pieces,  taking  out 
all  gristle,  fat  and  bones ;  place  in  a  wet  mould ;  skim  the 
fat  from  the  liquor ;  a  little  butter ;  pepper  and  salt  to 
the  taste  and  one-half  ounce  of  gelatine.  When  this  dis- 
solves, pour  it  hot  over  the  chicken.  The  liquor  must  be 
seasoned  pretty  high,  for  the  chicken  absorbes. 

CHICKEN  PIE. 

Mrs.  A.  A.  Carpenter. 

Boil  your  chickens  until  they  are  tender  and  season 
highly,  line  deep  pie  plates  with  a  rich  crust,  take  the 
white  meat  and  a  little  of  the  dark  off  from  the  bones, 
put  into  the  pie  plates,  pour  the  gravy  over  the  chicken, 
add  butter  and  a  little  flour,  cover  with  the  crust,  bake 
from  half  to  three-quarters  of  an  hour. 

CHICKEN  PIE. 

Mrs.  H. 

Stew  chickens  until  tender ;  line  the  sides  of  a  deep  pie 
dish,  with  nice  pastry ;  put  in  the  chicken,  and  the  water 
in  which  it  has  boiled,  (which  should  be  but  half  a  pint) ; 
season  with  a  large  piece  of  butter,  salt  and  pepper,  and 


92  THE   HOMB   OOOK  BOOK. 

then  cover  loosely  with  a  crust.  While  this  is  baking, 
have  ready  a  quart  can  of  fine  oysters  ;  put  on  the  fire  a 
pint  of  rich  milk,  (or  the  liquor  of  the  oysters  will  do ;) 
let  it  come  to  a  boil;  thicken  with  a  little  flour,  and 
season  with  butter,  pepper  and  salt ;  pour  this  over  the 
oysters  boiling  hot,  and  about  fifteen  minutes  before  the 
pie  is  done,  lift  the  crust  and  pour  the  oysters  and  all  into 
the  pie ;  then  return  to  the  oven  to  finish. 

CHICKEN  LOAF. 

Mrs.  W.  H.  Low. 
Take  two  chickens,  boil  them  in  as  little  water  as  pos- 
sible until  the  meat  will  drop  from  the  bones ;  cut  it  with 
a  knife  and  fork ;  then  put  it  back  into  the  kettle ;  put  in 
plenty  of  butter,  pepper  and  salt ;  heat  it  thoroughly ; 
boil  an  egg  hard  and  slice  it  and  place  it  in  the  bottom 
of  a  dish ;  pour  it  in  hot,  place  a  weight  upon  it,  and  put 
it  away  to  cool ;  it  will  come  out  in  a  form. 

CHICKEN  CROQUETTES. 

Mrs.  P.  B.  Ayer. 
Two  well  cooked  chickens  chopped  fine;  one  pound 
rice  boiled  not  more  than  twenty  minutes ;  an  onion,  if 
preferred ;  one-half  pound  old  cheese  grated ;  parsley 
chopped  fine ;  very  little  cloves,  mace  and  thyme ;  cay- 
enne and  black  pepper  to  season.  Mix  this  thoroughly 
with  the  yolks  of  ten  eggs,  well  beaten ;  one  pint  of  sifted 
crackers ;  beat  six  eggs,  separately ;  form  the  first  com- 
pound in  a  pointed  wine  glass,  dip  first  in  the  egg  and 
then  in  the  sifted  cracker,  and  brown  in  hot  lard.  Heat 
before  eating. 


VALUABLE   EBCIPBS.  93 

CHICKEN  CEOQUETTES. 

Mrs.  J.  Young  Scammon. 

The  proportions  that  we  give  below  are  for  half  a  good 
sized  chicken.  After  boiling,  chop  the  meat  fine,  fry  it 
with  one  ounce  of  butter ;  then  add  one  half  teaspoon  of 
flour ;  stir  for  half  a  minute,  adding  the  chopped  meat 
and  a  little  more  than  a  gill  of  meat  broth ;  salt,  pepper 
and  a  pinch  of  nutmeg ;  stir  for  five  minutes,  then  take  it 
from  the  fire  and  mix  the  yolks  of  two  eggs  with  it;  put 
on  the  fire  again  for  one  minute,  stirring  the  while.  Lastly, 
you  may  or  may  not  add  four  mushrooms  chopped,  or 
two  truffles,  or  both,  according  to  taste.  Turn  the  mixture 
into  a  dish  and  set  it  away  to  cool.  When  perfectly  cold 
mix  it  well,  as  the  upper  part  is  drier  than  the  rest ;  put 
it  in  parts  on  the  pasteboard,  a  tablespoon  for  each  part. 
Have  bread  crumbs  on  the  pasteboard,  then  make  them 
into  any  form  required.  Dip  each  croquette  in  beaten 
egg ;  roll  in  bread  crubs  again  and  fry  in  hot  fat.  Garnish 
each  croquette  with  a  sprig  of  parsley. 

CHICKEN  CEOQUETTES. 

Marion  Harland. 

Minced  chicken ;  about  one-quarter  as  much  fine  bread 
crumbs  as  you  have  of  meat ;  one  egg  beaten  light  to  each 
cup  of  meat;  gravy  enough  to  moisten  the  crumbs  and 
chicken  ;  or,  if  you  have  no  gravy,  a  little  drawn  butter ; 
pepper  and  salt  and  chopped  parsley  to  taste ;  yolks  of 
two  hard  boiled  eggs  rubbed  fine  with  the  back  of  a  silver 
spoon,  added  to  the  meat ;  mix  up  into  a  paste  with  as 
little  handling  as  may  be ;   nor  must  the  paste  be  too 


94  THB   HOME  OOOK   BOOK. 

wet  to  mould  readily ;  make  with  floured  hands  into  rolls 
or  ovate  balls,  roll  in  flour  until  well  coated,  and  fry  a  few 
at  a  time,  lest  crowding  should  injure  the  shape,  in  nice 
dripping,  or  a  mixture  half  lard  and  half  butter.  As  you 
take  them  out  lay  in  a  hot  colander,  that  every  drop  of 
fat  may  be  drained  off".  Serve  in  a  heated  dish  with 
cresses  or  parsley. 

CHICKEN  CROQUETTES. 

Mrs.  J.  A.  EUis. 

Four  and  one-half  pounds  chicken  boiled  and  chopped 
very  fine ;  moisten  to  a  thick  pulp  with  the  liquor  in  which 
it  has  been  boiled.  Mix  with  this  a  pint  and  a  half  of 
mashed  potatoes,  beaten  to  a  cream ;  three  eggs,  one 
teaspoon  of  mustard,  sweet  majoram,  salt  and  pepper  to 
taste ;  a  little  celery  chopped  very  fine  ;  soften  with  milk 
till  very  soft,  and  add  a  quarter  of  a  pound  of  butter. 
Mould  into  forms,  dip  in  egg  and  cracker  dust,  and  fry  in 
boiling  lard. 

CROQUETTES. 

Mrs.  I.  N.  Isham. 

Take  cold  fowl  or  fresh  meat  of  any  kind,  with  slices 
of  ham,  fat  and  lean ;  chop  all  together  very  fine  ;  add 
half  as  much  grated  bread,  and  season  with  salt,  pepper 
and  nutmeg ;  one  tablespoon  of  catsup,  one  teaspoon  of 
made  mustard  and  one  lump  of  butter;  mix  well  together, 
make  up  in  little  rolls  or  balls,  dip  in  beaten  yolks  of 
eggs,  cover  with  grated  bread  crumbs,  and  fry  brown  in 
lard. 


VALUABLE   RECIPBS.  95 

CHICKEN  PATES. 

Mince  chicken  that  has  been  previously  roasted  or 
boiled,  and  season  well ;  stir  into  this  a  sauce  made  of 
half  a  pint  of  milk,  into  which  while  boiling  a  teaspoonful 
of  corn  starch  has  been  added  to  thicken ;  season  with 
butter,  about  a  tablespoonful,  and  salt  and  pepper  to 
taste.  Have  ready  small  pate  pans  lined  with  a  good 
puff  paste.  Bake  the  crust  in  a  brisk  oven ;  then  fill  the 
pans  and  set  in  the  oven  a  few  minutes  to  brown  very 
slightly. 

FORCE  MEAT  BALLS. 

Mrs.  James  S.  Gibbs. 

Mix  with  one  pound  of  chopped  veal  or  other  meat; 
one  egg ;  a  little  butter  or  raw  pork  chopped  fine ;  one 
cup  or  less  of  bread  crumbs ;  the  whole  well  moistened 
with  warm  water,  or  what  is  better,  the  water  from  stewed 
meat ;  season  with  salt  and  red  pepper ;  do  up  in  small 
balls,  and  fry  them  brown. 

PILAN. 

Mrs.  J.  S.  Gibbs. 

Place  a  full  grown  chicken  and  about  one  pound  of 
pickled  pork  with  a  pod  of  red  pepper  and  bunch  of 
thyme,  in  a  pot  with  water  enough  to  cover.  When  per- 
fectly tender,  put  the  chicken  and  pork  in  a  steamer 
which  fits  the  pot ;  wash  your  rice  carefully,  and  boil  it 
seventeen  minutes  in  the  water  from  which  the  meat  was 
taken ;  make  a  large  gravy  tureen  full  of  drawn  butter 
sauce,  to  which  you  add  two  hard  boiled  eggs  sliced,  and 


96  THE   HOME   COOK   BOOK. 

capers  or  chopped  pickle ;  use  about  a  pint  of  the  water 
in  which  the  meat  has  been  boiled  for  the  sauce,  and  if 
the  food  is  very  fat,  skim  the  grease  off  the  top  and  use 
instead  of  butter  for  the  sauce.  When  you  serve,  place 
the  rice  on  a  large  flat  dish,  and  the  chicken  on  top. 

DUCKS. 

Miss  S.  P.,  Albany,  N.  Y. 

When  roasted,  use  dressing  as  for  turkey,  with  the  ad- 
dition of  a  few  slices  of  onion.  Many  cooks  lay  over  the 
game  slices  of  onions,  which  takes  away  the  fishy  flavor, 
removing  the  onion  before  serving.  Make  a  sauce  with 
the  drippings  in  the  pan,  in  which  the  game  is  roasted, 
and  to  which  are  put  the  chopped  giblets,  which  are  pre- 
viously well  cooked ;  thicken  the  gravy  with  brown  flour, 
moistened  with  water.     Serve  with  currant  jelly. 

KOAST  GOOSE. 

Stuff"  and  roast  in  the  same  manner  as  ducks.  Many 
cooks  cover  poultry  with  a  paste  of  flour  and  water  while 
baking,  removing  it  before  it  is  served. 

TO  EOAST  WILD  FOWL. 

M.  A.  T. 

Put  an  onion,  salt  and  hot  water  into  a  pan,  and  baste 
for  ten  or  fifteen  minutes ;  change  the  pan  ;  put  in  a  slice 
of  salt  pork  and  baste  with  butter  and  pork  drippings  very 
often;  just  before  serving  dredge  lightly  with  flour  and 
baste.  Ducks  take  from  twenty-five  to  thirty-five  minutes 
to  roast,  and  woodcock  and  snipes  fifteen  to  twenty-five 


VALUABLE   RECIPES.  97 

Do  not  draw  or  take  off  the  heads  of  either.  Garnish 
with  fried  or  toasted  bread,  lemon,  parsley  and  currant 
jelly. 

PKAIEIE   CHICKENS,  PARTRIDGES  AKD 
QUAILS. 

Miss  Sarah  Page,  Albany,  N.  Y. 
Clean  nicely,  using  a  little  soda  in  the  water  in  which 
they  are  washed ;  rinse  them  and  dry,  and  then  fill  them 
with  dressing,  sewing  them  up  nicely,  and  binding  down 
the  legs  and  wings  with  cords.  Put  them  in  a  steamer 
over  hot  water,  and  let  them  cook  until  just  done.  Then 
place  them  in  a  pan  with  a  little  butter ;  set  them  in  the 
oven  and  baste  them  frequently  with  melted  butter  until 
of  a  nice  brown.  They  ought  to  brown  nicely  in  about 
fifteen  minutes.  Serve  them  on  a  platter,  with  sprigs  of 
parsley  alternating  with  currant  jelly. 

QUAIL  ON  TOAST. 

After  the  birds  are  nicely  cleaned,  cut  them  open  down 
the  back;  salt  and  pepper  them,  and  dredge  with  flour. 
Break  down  the  breast  and  back-bones,  so  they  will  lie  flat, 
and  place  them  in  a  pan  with  a  very  little  water  and  but- 
ter in  a  hot  oven,  covering  them  up  tightly  until  nearly 
done.  Then  place  them  in  a  spider  in  hot  butter,  and  fry 
a  moment  to  a  nice  brown.  Have  ready  slices  of  baker's 
bread  toasted,  and  slightly  buttered  upon  a  platter.  The 
toast  should  be  broken  down  with  a  carving-knife,  so  that 
it  will  be  tender.  On  this  place  the  quails ;  make  a  sauce 
of  the  gravy  in  the  pan,  thicken  lightly  with  browned  flour, 
and  pour  over  each  quail  and  the  toast. 


9$  THE  HOME  COOK  BOOK. 

A  SUGGESTION. 

M.  A.   T. 
Singe  all  poultry  with  alcohol,  and  dip  quails  into  clari- 
fied butter  for  broiling. 

PEESSED  CHICKEN. 

Mrs.  C.  H.  Wheeler. 
Cut  up  the  fowls  and  place  in  a  kettle  with  a  tight  cover, 
so  as  to  retain  the  steam ;  put  about  two  teacups  of  water 
and  plenty  of  salt  and  pepper  over  the  chicken,  then  let 
it  cook  until  the  meat  cleaves  easily  from  the  bones,  cut 
or  chop  all  the  meat  (freed  from  skin,  bones  and  gristle) 
about  as  for  chicken  salad ;  season  well,  put  into  a  dish 
and  pour  the  remnant  of  the  juice  in  which  it  was  cooked 
over  it.  This  will  jelly  when  cold,  and  can  then  be  sliced 
or  set  on  the  table  in  shape.  Nice  for  tea  or  lunch.  The 
knack  of  making  this  simple  dish  is  not  having  too  much 
water;  it  will  not  jelly  if  too  weak,  or  if  the  water  is 
allowed  to  boil  away  entirely  while  cooking. 

PIGEON  PIE. 

Mrs.   L. 

Make  a  fine  puff  paste ;  lay  a  border  of  it  around  a  large 
dish,  and  cover  the  bottom  with  a  veal  cutlet,  or  a  very 
tender  steak  free  from  fat  and  bone ;  season  with  salt, 
cayenne  pepper  and  mace.  Prepare  as  many  pigeons  as 
can  be  put  in  one  layer  in  the  dish ;  put  in  each  pigeon  a 
small  lump  of  butter,  and  season  with  pepper  and  salt ; 
lay  them  in  the  dish  breast  downwards,  and  cut  in  slices 
a  half  dozen  of  hard-boiled  eggs,  and  lay  in  with  the  birds ; 
put  in  more  butter,  some  veal  broth,  and  cover  the  whole 
with  crust      Bake  slowly  for  an  hour  and  a  half. 


MEATS. 


—  "  Cook,  see  all  your  sawces 
Be  sharp  and  poynant  in  the  palate,  that  they  may 
Commend  you  ;  look  to  your  roast  and  baked  meats  handsomely, 
And  what  new  kickshaws  and  delicate  made  things.'* 

—  Beaumont  and  Fletcher. 

GENEKAL  EULES  FOR  COOKING  MEATS. 

All  salt  meat  should  be  put  on  in  cold  water,  that  the 
salt  may  be  extracted  while  cooking.  Fresh  meat,  which 
is  boiled  to  be  served  with  sauces  at  the  table,  should  be 
put  to  cook  in  boiling  water,  when  the  outer  fibres  con- 
tract, the  inner  juices  are  preserved. 

For  making  soup,  pat  the  meat  over  in  cold  water,  to 
extract  the  juices  for  the  broth. 

In  boiling  meats,  if  more  water  is  needed,  add  that 
which  is  hot,  and  be  careful  to  keep  the  water  on  the 
meat  constantly  boiling. 

Remove  the  scum  when  it  first  begins  to  boil.  The 
more  gently  meat  boils,  the  more  tender  it  will  become. 
Allow  twenty  minutes  for  boiling  each  pound  of  fresh 
meat. 

Roast  meats  require  a  brisk  fire.  Baste  often.  Twenty 
minutes  is  required  for  roasting  each  pound  of  fresh  meat. 

(99) 


100  THE  HOME  COOK  BOOK. 

The  variation  in  roasted  meats  consists  simply  in  the 
method  of  preparing  them  to  cook,  before  putting  in  the 
oven.  Some  are  to  be  larded,  some  stuffed  with  bread 
dressing,  and  others  plain,  only  seasoning  with  pepper 
and  salt. 

A  piece  of  red  pepper,  cooked  in  a  boiled  dinner,  is 
very  nice. 

HINTS  FOK  COOKING  MEATS. 

E.  E.  Marcy,  Evanston. 
A  tough  piece  of  meat  can  be  made  tender  by  cooking 
for  several  hours,  in  water  at  a  simmering  heat.  The 
fibre  of  meats  is  toughened  by  being  subjected  to  a  high 
temperature.  It  is  upon  this  theory  that  Warren's  Patent 
Cooker  is  constructed.  The  same  results  can  be  obtained 
by  carefully  watching  the  process  of  cooking,  to  prevent 
rapid  boiling. 

ROAST  BEEF. 

Prepare  for  the  oven  by  dredging  lightly  with  flour,  and 
seasoning  with  salt  and  pepper ;  place  in  the  oven,  and 
baste  frequently  while  roasting.  Allow  a  quarter  of  an 
hour  for  a  pound  of  meat,  if  you  like  it  rare ;  longer  if 
you  like  it  well  done.  Serve  with  a  sauce,  made  from  the 
drippings  in  the  pan,  to  which  has  been  added  a  table- 
spoon of  Harvey  or  Worcestershire  sauce,  and  a  table- 
spoon of  tomato  catsup.  Thicken  with  browned  flour, 
and  serve  in  a  gravy  boat. 

EOAST  BEEF  WITH  YORKSHIRE  PUDDING. 

Set  a  piece  of  beef  to  roast  upon  a  grating,  or  severaJ 


VALUABLE   RECIPES.  101 

Sticks  laid  across  a  dripping  pan.  Three-quarters  of  an 
hour  before  it  is  done,  (allow  fifteen  minutes  to  a  pound 
if  you  like  it  rare,)  mix  the  pudding  and  pour  into  the 
pan.  Continue  to  roast  the  beef,  the  dripping  meanwhile 
falling  upon  the  pudding  below.  When  both  are  done  cut 
the  pudding  into  squares  and  lay  around  the  meat  when 
dished.  If  there  is  much  fat  in  the  dripping  pan  before 
the  pudding  is  ready  to  be  put  in,  drain  it  off,  leaving  just 
enough  to  prevent  the  batter  from  sticking  to  the  bottom. 
Recipe  for  Pudding. —  One  pint  of  milk ;  four  eggs, 
whites  and  yolks  beaten  separately ;  two  cups  flour ;  one 
teaspoon  salt.  Be  careful  in  mixing  not  to  get  the  batter 
too  stiff. 

YOKKSHIRE  PUDDING. 

Mrs.  Joseph  B.  Leake. 

To  be  eaten  with  roast  beef,  instead  of  a  vegetable. 
Three  tablespoons  flour,  mixed  with  one  pint  of  milk, 
three  eggs  and  a  little  salt.  Pour  into  a  shallow  tin  bak- 
ing pan ;  put  into  oven,  an  hour  before  dinner,  for  ten 
minutes ;  then  put  it  under  the  roasting  beef  and  leave  it 
till  you  take  up  the  beef;  leave  it  in  about  five  minutes 
after  you  take  up  the  beef;  then  pour  off"  the  fat  and  send 
it  to  the  table. 

BEEFSTEAK  AND  MUSHROOMS. 

Mrs.  Perry  II    Smith. 

Put  in  a  sauce  pan  one  ounce  of  butter,  a  small  onion 
chopped  fine,  a  little  ground  sage,  and  a  little  thyme,  and 
put  it  over  the  fire ;  when  hot,  shake  in  two  tablespoons 


102  THE  HOME  COOK  BOOK. 

of  flour,  and  when  it  becomes  brown,  put  in  one  gill  of 
water,  and  let  it  boil  for  half  an  hour.  Then  add  three 
tablespoons  of  beef  stock,  a  little  salt,  a  little  nutmeg  and 
one  wine  glass  of  sherry  wine.  Put  in  one  can  of  mush- 
rooms, and  let  it  boil  for  ten  minutes.  Pour  this  over  a 
nicely  broiled  beefsteak. 

BKOILED  BEEFSTEAK. 
Lay  a  thick  tender  steak  upon  a  gridiron  over  hot 
coals,  having  greased  the  bars  with  butter  before  the 
steak  has  been  put  upon  it ;  (a  steel  gridiron  with  slender 
bars  is  to  be  preferred,  the  broad  flat  iron  bars  of  grid- 
irons commonly  used,  fry  and  scorch  the  meat,  imparting 
a  disagreeable  flavor.)  When  done  on  one  side,  have 
ready  your  platter  warmed,  with  a  little  butter  on  it ;  lay 
the  steak  upon  the  platter  with  the  cooked  side  down, 
tnat  the  juices  which  have  gathered  may  run  on  the  plat- 
ter, but  do  not  press  the  meat ;  then  lay  your  beefsteak 
again  upon  the  gridiron  quickly  and  cook  the  other  side. 
When  done  to  your  liking,  put  again  on  the  platter, 
spread  lightly  with  butter,  place  where  it  will  keep  warm 
for  a  few  moments,  but  not  to  let  the  butter  become  oily, 
(over  boiling  steam  is  best;)  and  then  serve  on  hot  plates. 
Beefsteak  should  never  be  seasoned  with  salt  and  pepper 
while  cooking.  If  your  meat  is  tough,  pound  well  with 
a  steak  mallet  on  both  sides. 

BEEF  WITH  TOMATOES. 

Mrs.  P.  B.  Ayer. 
Eight  pounds  fresh  plate  beef,  second  cut  broiled ;  boil 
^iexder  two  quarts  tomatoes,  three  cloves,  plenty  butter, 


VALUABLE   EEdPES.  103 

pepper  and  salt ;  when  cooked  nicely  and  thick,  strain 
through  a  colander  and  pour  over  your  beef  and  serve 
hot  or  cold. 

A  LA  MODE  BEEF. 

Miss  Sarah  Page. 

Take  a  piece  of  beef  four  or  five  inches  thick,  and  with 
a  small  knife  make  small  holes  entirely  through  it  at  small 
distances  apart.  Then  take  strips  of  fat  salt  pork,  roll 
them  in  pepper  and  cloves.  Lay  on  a  pan,  cover  closely, 
and  put  over  in  a  steamer,  and  steam  for  three  hours. 
When  done  thicken  the  gravy  in  the  pan  with  a  little  flour. 
This  is  excellent  when  eaten  as  cold  meat. 

MOCK  DUCK. 

Mrs.  C.  C.  StraUon,  Evanston. 

Take  the  round  of  beef  steak,  salt  and  pepper  either 
side ;  prepare  bread  or  crackers  with  oysters  or  without, 
as  for  stuffing  a  turkey ;  lay  your  stuffing  on  the  meat; 
sew  up  and  roast  about  an  hour ;  and  if  you  do  not  see 
the  wings  and  legs  you  will  think  you  have  roast  duck. 

BEEF  OMELET. 

Mrs.  S.  B.  Adams. 

Four  pounds  of  round  beef,  uncooked,  chopped  fine; 
siix  eggs  beaten  together ;  five  or  six  soda  crackers  rolled 
fine,  little  butter  and  suet,  pepper,  salt  and  sage,  if  you 
choose ;  make  two  loaves,  roll  in  cracker ;  bake  about  an 
hour ;  slice  when  cold. 


104  THE   HOME   COOK   BOOK. 

SPICED  BEEF. 

Mrs.  E.  R.  Harmon. 

Four  pounds  of  round  of  beef  chopped  fine ;  take  from 
it  all  fat;  add  to  it  three  dozen  small  crackers  rolled  fine, 
four  eggs,  one  cup  of  milk,  one  tablespoon  ground  mace, 
two  tablespoons  of  black  pepper,  one  tablespoon  melted 
butter ;  mix  well  and  put  in  any  tin  pan  that  it  will  just 
fill,  packing  it  well:  baste  with  butter  and  water,  and 
bake  two  hours  in  a  slow  oven. 

MEAT  FKOM  SOUP  BONES. 

Mrs.  DeForest,  Freeport. 

Before  thickening  the  soup  or  putting  in  the  vegetables, 
take  out  a  large  bowl  of  the  liquor ;  take  the  meat  from 
the  bones,  chop  it  fine,  season  with  catsup  and  spices ; 
pour  over  the  liquor,  which  should  be  thick  enough  to  jelly 
when  cold ;  put  into  moulds  and  serve  cold  in  slices. 

BEEF  CROQUETTES. 

Mrs.  J.  B.  R. 

Chop  fine  some  cold  beef;  beat  two  eggs  and  mix  with 
the  meat  and  add  a  little  milk,  melted  butter,  and  salt  and 
pepper.     Make  into  rolls  and  fry, 

TO  BOIL  CORNED  BEEF. 

Mrs.  A.  W.  D. 
Put  the  meat  in  cold  water ;  boil  from  five  to  six  hours, 
then  take  out  the  bones ;  wrap  it  tightly  in  a  towel ;  put 
on  ice,  with  a  weight  to  press  it. 


VAI.UABLE   BECIPE8.  105 

BEEF  OK  YEAL  LOAF. 

Three  pounds  of  meat  chopped  fine  with  one-fourth 
of  a  pound  of  salt  pork,  six  Boston  crackers  powdered 
fine,  one  sheet  of  Cooper's  isinglass  dissolved  in  a  coffee- 
cup  of  warm  water,  one  tablespoon  of  butter,  one  tea- 
spoon of  salt,  and  one  of  pepper,  one  of  powdered  cloves, 
or  a  nutmeg  grated.  Mix  well  together  with  two  eggs ; 
bake  one  hour.     This  will  slice  well  when  cold. 

PRESERVED  BEEF. 

Mrs.  Carter. 

For  preserving  one  hundred  pounds  beef :  Six  pounds 
salt,  two  ounces  salt-petre,  two  tablespoons  soda,  two 
pounds  sugar,  four  gallons  water;  mix  well  together; 
sprinkle  the  bottom  of  the  barrel  with  salt;  put  in  the 
beef  with  very  little  salt  between  each  layer ;  pour  over 
the  brine  and  put  on  a  weight  to  keep  all  well  covered. 

TO  CORN  BEEF. 

Mrs.  A.  M.  Gibbs. 

To  each  gallon  of  cold  water,  put  one  quart  of  rock 
salt,  one  ounce  of  salt-petre  and  four  ounces  of  brown 
sugar,  (it  need  not  be  boiled,)  as  long  as  any  salt  remains 
undissolved,  the  meat  will  be  sweet.  If  any  scum  should 
rise,  scald  and  skim  well ;  add  more  salt,  salt-petre  and 
sugar ;  as  you  put  each  piece  of  meat  into  the  brine,  rub 
over  with  salt.  If  the  weather  is  hot,  gash  the  meat  to 
the  bone,  and  put  it  in  salt.  Put  a  flat  stone  or  some 
weight  on  the  meat  to  keep  it  under  the  brine. 

Or  this :    To  every  four  gallons  of  water  allow  two 


106  THE  HOME  COOK  BOOK.  . 

pounds  of  brown  sugar  and  six  pounds  of  salt,  boil  about 
twenty  minutes,  taking  off  the  scum ;  the  next  day  turn 
it  on  the  meat  packed  in  the  pickling  tub ;  pour  off  this 
brine ;  boil  and  strain  every  two  months,  adding  three 
ounces  of  brown  sugar  and  half  a  pound  of  common  salt. 
It  will  keep  good  a  year.  Sprinkle  the  meat  with  salt  the 
next  day,  wipe  dry  before  turning  the  pickle  over  it.  Let 
it  entirely  cover  the  meat;  add  four  ounces  salt-petre. 
Canvas  lids  are  excellent  for  covering,  as  they  admit  the 
air  and  exclude  flies.  Mutton  and  beef  may  be  kept 
sweet  several  weeks  by  simply  rubbing  well  with  dry  salt 
and  closely  covering.  Turn  the  pieces  whenever  the 
vessel  is  uncovered. 

BOILED  TOKGUE  WITH  TOMATO  SAUCE. 

Mrs.  J.  A.  Ellis. 

Half  boil  a  tongue,  then  stew  it  with  a  sauce  made  of  a 
little  broth,  flour,  parsley,  one  small  onion,  one  small 
carrot,  salt  and  pepper,  and  one  can  of  tomatoes  cooked 
and  strained.  Lay  the  tongue  on  a  dish  and  strain  the 
sauce  over  it. 

BOILED  TONGUE  AND  TOMATO  SAUCE. 

Mrs.  A.  L.  Chetlain. 

Boil  a  pickled  tongue  till  well  done,  then  peel.  For 
the  sauce,  one  can  of  tomatoes,  boil  half  down,  then 
strain;  rub  together  one  tablespoon  of  butter,  one  tea- 
spoon of  flour  and  a  little  salt,  put  these  into  the  tomato, 
and  let  it  come  to  a  boil ;  then  pour  over  the  tongue  and 
serve. 


VALUABLE  KEOIPES.  107 

STEWED  TONGUE. 

Mrs.  J.  A.  Ellis. 
Cut  square  fillets  of  bacon,  which  dredge  with  a  mix- 
ture of  chopped  parsley,  salt,  pepper  and  a  little  allspice. 
Lard  the  tongue  with  the  fillets  ;  put  in  a  sauce-pan  two 
ounces  of  bacon  cut  in  slices,  four  sprigs  of  parsley,  two 
of  thyme,  a  little  garlic,  two  cloves,  two  carrots  cut  in 
small  pieces,  two  small  onions,  salt  and  pepper.  Lay  the 
tongue  on  the  whole ;  wet  with  a  glass  of  white  wine  and 
a  glass  of  broth.  Set  it  on  a  moderate  fire  and  simmer 
about  five  hours,  keeping  it  well  covered.  Put  the  tongue 
on  a  dish  and  strain  the  sauce  over  it. 

BOILED  LEG  OF  MUTTON. 

Mrs.  J.  Brown. 

Boil  well  in  clear  water  until  tender,  seasoning  the 
water  with  salt ;  serve  with  egg  sauce,  and  garnish  with 
parsley,  sliced  lemons,  or  some  sour  jelly. 

MUTTON  A  LA  YENISON. 

Mrs.  J.  B.  L. 

Take  a  leg  of  mutton  and  lard  it  well  with  strips  of  salt 
pork  inserted  in  deep  slits  in  the  meat,  which  has  been 
previously  rolled  in  pepper  and  cloves ;  bake  two  hours 
or  according  to  the  size  of  the  roast,  basting  frequently 
while  in  the  oven;  about  an  hour  before  serving,  spread 
over  it  currant  jelly,  return  to  the  oven  and  let  it  brown. 

MUTTON  CHOPS. 

Cut  them  nicely,  clearing  away  all  ragged  ends  and 


108  THE  HOME  COOK  BOOK. 

edges ;  fry  for  a  few  moments  covered  closely,  and  then 
dip  each  piece  in  cracker  crumbs  and  beaten  egg,  or  you 
may  prepare  them  as  for  frying;  then,  lay  them  in  a  drip- 
ping pan,  and  put  into  the  oven  to  bake ;  baste  frequently 
with  a  little  melted  butter  and  water. 

EOAST  YEAL. 

Mrs.  D.  S.  F. 
Prepare  a  leg  of  veal  for  the  oven,  by  washing,  drying, 
and  larding  it  with  strips  of  fat  bacon  or  hani,  and  dredg- 
ing it  well  with  flour,  and  seasoning  with  salt  and  pepper ; 
baste  frequently  and  serve  with  the  gravy  thickened.  A 
roast  fillet  of  veal  should  be  prepared  by  stuffing  it  with 
bread  crumbs,  seasoned  with  chopped  ham,  summer 
savory,  pepper  and  salt.  Dredge  lightly  with  flour  and 
bake. 

NECK  PIECE  OR  SHOULDER  OF  VEAL. 

Mrs.  C.  C.  Stratton,  Evanston. 
Put  a  piece  of  butter  the  size  of  an  egg  into  a  kettle ; 
put  it  on  the  stove ;  when  it  begins  to  fry,  put  in  the  veal, 
season  it  and  let  it  fry  until  brown ;  then  add  water  suffi- 
cient to  cook  it.  When  done  take  cream  and  flour  well 
stirred,  and  thicken  as  for  fricasseed  chicken,  and  you 
have  a  nice  dinner,  very  like  chicken  and  much  cheaper. 
Two  pounds  of  veal  will  make  a  dinner  for  six  or  eight, 
providing  it  is  not  all  bone. 

YEAL  PIE. 

Mrs.  Houghteling. 
Three  pounds  of  lean  veal;  two  slices  of  salt   pork, 


VALTTABLE   RECIPES.  109 

chopped  fine ;  one  coffee  cup  of  bread  crumbs,  two  eggs, 
salt,  pepper  and  herbs  to  taste ;  mix  thoroughly  and  bake ; 
use  cold  as  a  relish. 

PATE  OF  YEAL. 

Mrs,  L.  J.  Tilton. 

Three  and  one-half  pounds  of  the  leg  of  veal,  fat  and 
lean,  chopped  fine ;  six  or  eight  small  crackers  rolled  fine ; 
two  eggs,  piece  of  butter  the  size  of  an  egg,  one  table- 
spoon of  salt,  one  of  pepper  and  one  of  nutmeg;  a  slice 
of  salt  pork  chopped  fine.  Work  all  together  in  the  form 
of  a  loaf:  put  bits  of  butter  and  grate  bread  crumbs  over 
the  top.     Bake  two  hours ;  to  be  cut  in  slices  when  cold. 

VEAL  PATE. 

M.  A.  P. 

Four  pounds  of  veal  and  one  and  one-half  pounds  of 
salt  pork  chopped  together,  raw,  and  very  fine,  with  four 
rolled  crackers ;  two  well  beaten  eggs,  one  lemon  and  one 
small  onion ;  salt,  pepper  and  sweet  herbs  to  taste ;  mix 
well  and  bake  in  a  pan  as  you  would  a  loaf  of  bread ; 
requires  three  hours. 

YEAL  CUTLETS,  A  LA  FKIED  OYSTEKS. 

Mrs.  A.  M.  Gibbs. 

Cut  the  veal  in  small  pieces  three  or  four  inches  square ; 
dry  with  a  towel ;  season  to  taste ;  have  ready  a  beaten 
egg  and  crackers  rolled  fine,  each  on  separate  dishes ;  dip 
each  piece  of  the  cutlet  in  the  egg,  then  in  the  rolled 
cracker ;  have  enough  lard  or  butter  hot  in  your  spider 


110  THE   HOME   COOK  BOOK. 

SO  that  it  will  nearly  cover  the  cutlets  when  you  put  them 
in.  A  rich  gravy  can  be  made  after  the  meat  is  done  by 
adding  a  little  boiling  water. 

VEAL  LOAF. 

Mrs.  Lamkin. 

Three  and  one-half  pounds  of  lean  and  fat  raw  veal, 
chopped  fine ;  one  slice  of  salt  pork,  six  small  crackers 
rolled  fine,  butter  the  size  of  an  egg,  two  eggs,  one  table- 
spoon of  salt,  one  tablespoon  of  pepper,  one  of  sage,  three 
of  extract  of  celery ;  mix  thoroughly.  Pack  tightly  in  a 
deep  square  tin ;  cover  with  bits  of  butter  and  sprinkle 
fine  cracker  crumbs  over  the  top;  cover  with  another  tin. 
Bake  two  hours,  uncover  and  brown  the  top. 

VEAL  LOAF. 

Mrs.  Chas.  Duffield. 

Six  Boston  crackers,  three  eggs,  one  tablespoon  of  salt, 
pepper  and  sage,  or  summer  savory ;  three  pounds  of 
veal.  The  veal  must  be  raw  and  chopped  fine  ;  mix  all 
well  together  and  pack  it  hard  in  a  deep  tin  pan ;  bake 
slowly  for  one  hour ;  a  tablespoon  of  butter  improves  it. 
This  is  a  nice  relish  for  tea,  and  should  be  sliced  thin 
when  cold. 

VEAL  LOAF. 

Mrs.  G.  W.  Brayton,  and  others. 

Three  pounds  raw  veal ;  one-half  pound  raw  salt  pork 
chopped  fine ;  three  Boston  crackers  rolled  fine,  or  bread 
crumbs ;  three  eggs,  one  teaspoon  black   pepper,  little 


VALUABLE   RECIPES.  Ill 

sage,  little  mace  or  nutmeg,  one  tablespoon  of  salt.  Make 
in  a  loaf  and  baste  while  baking  with  butter  size  of  an 
egg  with  water,  and  put  on  outside  of  loaf  a  small  quan- 
tity of  rolled  crackers.  Bake  about  three  hours.  Is  very 
nice  cold,  cut  in  thin  slices. 

SPICED  YEAL. 

Mrs.  C.  E.  Brown,  Evanston. 

Take  four  pounds  veal,  chop  it  fine  and  season  highly 
with  salt,  pepper,  cloves  and  cinnamon ;  add  four  small 
crackers  rolled  out,  one  egg,  and  a  lump  of  butter  nearly 
the  size  of  an  egg ;  mix  thoroughly  together  and  press  it 
in  a  baking  tin,  and  bake  two  and  a  half  hours.  When 
thoroughly  cold,  slice  for  tea.  Some  prefer  it  in  rolls, 
convenient  for  slicing,  and  baked  from  one-half  to  three- 
quarters  of  an  hour. 

JELLIED  VEAL. 

M.  A.  T. 

Boil  the  veal  tender,  pick  it  up  fine,  put  in  a  mould, 
add  the  water  it  was  boiled  in,  and  set  it  in  a  cold  place ; 
season  with  salt  and  pepper  to  taste ;  a  layer  of  hard 
boiled  eggs  improves  it. 

FEICANDEAU. 

Mrs.  J.  M.  Brown,  and  Mrs.  M.  L. 

Three  and  one-half  pounds  of  cold  roast  veal  chopped 
fine,  one  tablespoon  of  salt  and  one  of  pepper,  one-half  a 
nutmeg,  four  or  five  rolled  crackers,  three  eggs.  If  the 
veal  is  thin,  add  a  piece  of  butter  half  as  large  as  an  egg. 


112  THE   HOME   COOK   BOOK. 

and  tablespoon  of  cream.  Form  all  this  in  a  large  roll, 
and  spot  the  roll  over  with  bits  of  butter;  then  strew  over 
it  the  pounded  crackers,  (a  little  of  the  cracker  should  be 
mixed  with  the  meat,)  put  it  in  the  oven,  and  from  time 
to  time  add  a  little  water.  Cook  slowly  two  hours.  When 
cold  slice  thin,  and  it  makes  an  excellent  relish. 

CKOQUETTES  OF  CHICKEN,  VEAL  OK 
SWEET  BEEAD. 

Mrs.  Gen.  N.  J.  T.  Dana, 

Put  in  a  stew  pan  a  piece  of  butter  size  of  an  egg,  one 
spoon  of  flour,  a  little  pepper,  salt  and  nutmeg ;  let  it 
melt  and  mix  well ;  chop  the  meat,  but  not  too  fine ;  put 
in  the  mixture  and  stir  till  well  mixed ;  when  cold  add 
the  yolks  of  two  eggs  to  bind  it ;  roll  into  oblong  shape, 
dip  it  into  egg  beaten  with  a  little  pepper  and  salt ;  roll 
in  crumbs  of  bread  or  powdered  crackers  and  fry  in  boil- 
ing lard. 

SWEET  BEEADS. 

Scald  in  salt  and  water,  take  out  the  stringy  parts ;  then 
put  in  cold  water  a  few  minutes ;  dry  in  a  towel ;  dip  in 
egg  and  bread  crumbs,  and  fry  brown  in  butter;  when 
done  place  in  a  hot  dish  ;  pour  into  the  pan  a  cup  of  sweet 
cream,  a  little  pepper  and  salt,  and  a  little  parsley  chopped 
fine ;  add  flour,  and  when  boiling  pour  over  the  sweet 
breads  ;  add  mushrooms,  if  desired. 

SWEET  BEEADS— BEOILED. 

Mrs.  Bates. 
Parboil,  rub  them  well  with  butter,  and  broil  on  a  clean 


VALUABLE   EECIPES.  113 

gridiron ;  turn  them  often,  and  now  and  then  roll  them 
over  in  a  plate  containing  hot  melted  butter,  to  prevent 
them  from  getting  hard  and  dry. 

CALF'S  LIYEE  — FEIED. 

Cut  in  thin  slices ;  wash  and  drain  them,  roll  them  in 
corn  meal  or  cracker  crumbs,  and  fry  in  fresh  or  salt  pork 
gravy  or  butter, 

CALF'S  LIYER  — STEWED. 

Boil  till  partly  done ;  take  out  of  the  sauce-pan ;  chop 
in  small  pieces ;  put  back  in  the  sauce-pan ;  skim  well ; 
stew  until  tender;  season  with  butter,  pepper  and  salt; 
thicken  with  a  little  flour,  and  serve  over  slices  of  toasted 
bread. 

CALF'S  LIVER  MAEINE. 

Mrs.  J.  M.  Ayer. 
Lard  the  liver ;  add  pepper  and  salt  sufficient  to  season 
it,  then  roll  and  tie  it ;  cut  two  onions  in  thin  slices  and 
lay  in  the  bottom  of  an  earthen  crock ;  add  two  slices  of 
salt  pork  cut  thin,  and  lay  the  liver  on  that ;  add  more 
pepper  and  salt,  a  little  vinegar  and  salad  oil,  and  set  in  a 
cool  place  for  twenty-four  hours.  Cook  over  a  slow  fire 
from  half-past  two  until  six ;  a  wine-glass  of  claret  added 
at  half-past  four  is  excellent.  This  is  arranged  for  dinner 
at  night ;  of  course  the  rule  for  time  will  do  for  noon 
dinner.     Easily  mistaken  for  canvas-back  duck. 

TO  ROAST  YENISON. 

Mrs.  Porter. 
Wash  a  saddle  of  venison  thoroughly  in  several  waters, 


114  THE  HOME  COOK  BOOK. 

then  rub  it  over  with  vinegar,  red  pepper  and  a  little  salt; 
lard  with  strips  of  salt  pork  rolled  in  seasoned  bread 
crumbs;  season  if  you  like,  with  sweet  marjoram  and 
sweet  basil,  one  teaspoon  each,  also  pepper ;  then  rub  the 
whole  over  with  currant  jelly,  and  pour  over  it  one  bottle 
of  claret  wine.  Let  it  stand  over  night,  and  next  morning 
cover  the  venison  with  a  paste  made  of  flour  and  water 
half  an  inch  thick ;  then  cover  with  soft  paper,  and  secure 
well  with  strings ;  place  it  in  the  dripping-pan  with  some 
claret,  butter  and  water,  and  baste  very  often ;  half  an 
hour  before  you  take  it  up,  remove  paste  and  paper,  baste 
it  with  butter  and  dredge  with  flour  to  make  it  brown. 

For  Sauce.  —  Take  a  pound  and  a  half  of  scraps  of 
venison,  with  three  pints  of  water,  a  few  cloves,  a  few 
blades  of  mace,  one-half  a  nutmeg,  and  salt  and  cayenne 
pepper  to  taste ;  boil  it  down  to  a  pint,  skim  off  th-e  fat 
and  strain  ;  add  half  a  pint  of  current  jelly,  one  pint  of 
claret  and  one-quarter  pound  of  butter,  divided  into  bits 
and  rolled  in  flour. 

KOAST  PIG. 

See  that  the  pig  has  been  well  scalded  ;  put  in  the  body 
a  stuffing  of  dry  bread  crumbs,  seasoned  with  sage,  salt 
and  pepper,  and  sew  it  up ;  skewer  the  legs  back  or  the 
under  part  will  not  crisp ;  put  in  a  hot  oven  after  dredg- 
ing well  with  flour,  and  baste  it  frequently  with  melted 
butter  while  roasting,  or  rub  the  pig  with  a  cloth  wet  with 
melted  butter.  When  done,  serve  whole  on  a  platter,  and 
garnish  with  parsley  and  celery  tops  alternately.  Take 
off  some  of  the  fat  from  the  gravy,  set  the  rest  on  the  top 


VALUABLE  EECIPES.  115 

of  the  stove,  thicken  with  a  little  flour,  add  a  half  glass  of 
sherry  wine,  and  the  juice  of  half  a  lemon  and  serve  in  a 
gravy  boat. 

HEAD  CHEESE. 

Mrs.  C.  Bradley. 

To  one  head  add  one  heart,  one-half  li\er  and  one 
tongue ;  first  clean  the  head  very  nicely,  then  put  it  in  a 
brine  for  twenty-four  hours ;  then  boil  it  until  it  is  very 
soft,  pick  out  the  bones  and  chop  very  fine ;  then  add  salt, 
pepper,  four  small  onions  and  a  little  sage,  if  you  wish ; 
mix  it  very  thoroughly  and  put  it  in  a  colander  and  set  it 
over  a  kettle  of  hot  water  over  night ;  in  the  morning  put 
in  the  press  and  press  it  as  cheese. 

SOUSE. 

When  the  pig's  feet  and  ears  are  well  cleaned  and 
scraped,  put  in  cold  water,  and  over  the  fire  to  boil ;  when 
tender,  put  them  in  a  jar ;  prepare  a  pickle  of  half  a  gal- 
lon of  cider  vinegar,  whole  black  pepper,  mace  and  cloves ; 
boil  up  with  the  vinegar,  and  then  pour  over  the  pig's  feet. 
Let  them  stand  for  two  or  three  days,  when  they  will  be 
ready  for  use. 

OXFOED  SAUSAGE. 

M,  A.  Sadler,  Aurora, 

Take  one  pound  of  young  pork,  fat  and  lean,  without 
skin  or  gristle ;  one  pound  of  lean  veal ;  one  pound  of 
beef  suet  chopped  very  fine  together.  Put  in  half  a  pound 
of  bread  crumbs,  six  sage  leaves,  a  teaspoon  of  pepper 


116  THE  HOME  COOK  BOOK. 

and  two  of  salt,  some  thyme,  marjoram  and  savory  shred 
fine  ;  mix  well  together. 

SAUSAGES. 

Mrs.  C.  Bradley,  and  others. 

Six  pounds  of  lean  fresh  pork,  three  pounds  of  fat  pork, 
twelve  teaspoons  of  sage,  and  six  teaspoons  of  pepper,  six 
teaspoons  of  salt,  (and  two  of  cloves,  and  one  nutmeg,  if 
you  prefer,)  grind  or  chop  very  fine ;  mix  these  ingredi- 
ents thoroughly,  and  pack  in  a  jar,  and  pour  hot  lard  over 
the  top. 

HAM  SANDWICHES. 

Mrs.  W.  Butterfield. 

Take  some  boiled  ham  and  chop  it  very  fine,  mix  it 
with  a  dressing  composed  of  one  dessert  spoon  of  mustard, 
two  of  oil,  one  raw  egg  beaten  very  light,  a  little  salt  and 
pepper;  cut  and  spread  the  bread  very  thin. 

HAM  SANDWICHES. 

Mrs.  W.  Butterfield. 

Chop  fine  some  cold  boiled  ham,  a  little  fat  with  the 
lean ;  add  tongue  and  chicken  also  chopped  fine ;  make  a 
dressing  of  one-half  a  pound  of  butter,  three  tablespoons 
of  salad  oil,  three  of  mustard,  the  yolk  of  one  egg,  and  a 
little  salt ;  mix  well  together  and  spread  over  the  meat 
smoothly  on  thin  slices  of  bread.     Very  nice. 

TKAYELING  LUNCH. 

Mrs.  J.  L.  B. 
Chop  sardines,  ham  and  a  few  pickles  quite  fine  ;  mix 


VALUABLE   KECIPES.  117 

with  mustard,  pepper,  catsup,  salt  and  vinegar ;  spread 
between  bread  nicely  buttered.  This  is  to  be  cut  cross- 
wise, like  jelly  cake. 

BOILED  HAM. 

Mrs.  C.  Waggoner,  Toledo. 
Take  a  ham  weighing  about  eight  or  ten  pounds ;  soak 
it  for  twelve  or  twenty-four  hours  in  cold  water ;  then 
cover  it  with  boiling  water,  add  one  pint  of  vinegar,  two 
or  three  bay-leaves,  a  little  bunch  of  thyme  and  parsley 
(the  dried  and  sifted  will  do,  or  even  the  seeds  of  parsley 
may  be  used,  if  the  fresh  cannot  be  procured) ;  boil  very 
slowly  two  hours  and  a  half,  take  it  out,  skim  it,  remove 
all  the  fat,  except  a  layer  half  an  inch  thick ;  cut  off  with 
a  sharp  knife  all  the  black-looking  outside ;  put  the  ham 
into  your  dripping  pan,  fat  side  uppermost,  grate  bread 
crust  over  it  and  sprinkle  a  teaspoon  of  powdered  sugar 
over  it ;  put  it  in  the  oven  for  half  an  hour,  until  it  is  a 
beautiful  brown.  Eat  cold ;  cut  the  nicest  portion  in 
slices;  the  ragged  parts  and  odds  and  ends  can  be 
chopped  fine  and  used  for  sandwiches;  or,  by  adding 
three  eggs  to  one  pint  of  chopped  ham,  and  frying  brown, 
you  have  a  delicious  omelet  for  breakfast  or  lunch.  The 
bones  should  be  put  in  a  soup-kettle,  the  rind  and  fat 
should  be  rendered  and  strained  for  frying  potatoes  and 
crullers.  Ham  cooked  in  this  way  will  go  much  farther 
than  when  cooked  in  the  ordinary  manner. 

BOILED  AND  BAKED  HAM. 

Mrs.  P.  B.  Ayer. 
Boil  your  ham  tender ;  cover  it  with  the  white  of  a  raw 


118  THE  HOME  OOOK  BOOK. 

egg,  and  sprinkle  sugar  or  bread  crumbs  over  it ;  put  it  in 
the  oven  and  brown ;  it  is  delicious  also  covered  with  a 
regular  cake  icing  and  browned. 

TO  BOIL  A  HAM. 

M. 

Wash  and  scrape  the  ham  clean ;  put  it  on  in  cold  water 
enough  to  cover  it ;  put  into  the  water  two  onions,  two 
carrots,  a  head  of  celery,  a  dozen  cloves  and  a  handful  of 
timothy  hay;  boil  without  stopping  until  the  skin  will 
readily  peel  from  the  ham ;  cover  the  ham  with  rolled 
crackers,  or  bread  crumbs  that  have  been  browned  and 
rolled,  and  bake  in  a  slow  oven  for  two  hours. 

A  VALUABLE  SUGGESTION. 

Soak  ham  or  salt  pork  (cut  in  slices  for  broiling  or  fry- 
ing) in  a  quart  or  two  of  milk  and  water;  over  night 
for  breakfast,  and  several  hours  for  any  other  meal.  The 
milk  may  be  either  fresh  or  sour,  and  diluted  with  equal 
parts  of  water.  Rinse  before  cooking  in  water  until  it  is 
clear.  It  will  be  found  a  very  excellent  method,  and  when 
once  adopted  will  be  invariably  the  choice  of  preparation, 

SALTING  POKK. 

A.   M.  G. 

Cover  the  bottom  of  the  barrel  with  salt  an  inch  deep ; 
put  down  one  layer  of  pork  and  cover  that  with  salt  half 
an  inch  thick ;  continue  this  until  all  your  pork  is  disposed 
of;  then  cover  the  whole  with  strong  brine ;  pack  as  tight 
as  possible,  the  rind  side  down  or  next  to  the  barrel ;  keep 


VALUABLE   EECIPES.  119 

the  pork  always  under  the  brine  by  using  an  inner  cover 
and  clean  stones.  Should  any  scum  arise,  pour  off  the 
brine,  scald  it,  and  add  more  salt.  Old  brine  can  be 
boiled  down,  well  skimmed  and  used  for  a  fresh  supply. 

CURING  HAMS. 

Mrs.  Mulford. 

Hang  up  the  hams  a  week  or  ten  days,  the  longer  the 
tenderer  and  better,  if  kept  perfectly  sweet ;  mix  for  each 
good  sized  ham,  one  teacup  of  salt,  one'  tablespoon  of 
molasses,  one  ounce  of  salt-petre ;  lay  the  hams  in  a  clean 
dry  tub ;  heat  the  mixture  and  rub  well  into  the  hams, 
especially  around  the  bones  and  recesses ;  repeat  the  pro- 
cess once  or  twice,  or  until  all  the  mixture  is  used ;  then 
let  the  hams  lie  two  or  three  days,  when  they  must  be 
put  for  three  weeks  in  brine  strong  enough  to  bear  an  egg; 
then  soak  eight  hours  in  cold  water ;  hang  up  to  dry  in 
the  kitchen  or  other  more  convenient  place  for  a  week  or 
more ;  smoke  from  three  to  five  days,  being  careful  not  to 
heat  the  hams.  Corn  cobs  and  apple-tree  wood  are  good 
for  smoking.  The  juices  are  better  retained  if  smoked 
with  the  hock  down.  Tie  up  carefully  in  bags  for  the 
summer. 


SALADS,  SAUCES  AND  PICKLES, 


$ 
"  To  make  this  condiment,  your  poet  begs 

The  powdered  yellow  of  two  hard-boiled  eggs ; 

Two  boiled  potatoes,  passed  through  the  kitchen  sieve, 

Smoothness  and  softness  to  the  salad  give  ; 

Let  onions  atoms  lurk  within  the  bowl. 

And,  half  suspected,  animate  the  whole  ; 

Of  mordant  mustard,  add  a  single  spoon  ; 

Distrust  the  condiment  that  bites  so  soon  ; 

But,  deem  it  not,  thou  man  of  herbs,  a  fault 

To  add  a  double  quantity  of  salt ; 

Four  times  the  spoon  with  oil  from  Lucca  crown. 

And  twice  with  vinegar,  procured  from  town  ; 

And  lastly,  o'er  the  flavored  compound  toss 

A  magic  soup  con  of  anchovy  sauce. 

O,  green  and  glorious  !  O,  herbaceous  treat ! 

'Twould  tempt  the  dying  anchorite  to  eat ; 

Back  to  the  world  he'd  turn  his  fleeting  soul, 

And  plunge  his  fingers  in  the  salad  bowl ; 

Serenely  full,  the  epicure  would  say, 
'  Fate  cannot  harm  me,  I  have  dined  to-day.'  " 

— Sidney  Smith. 

SUGGESTIONS. 

Miss  M.  A.  Ayer. 
Chicken  for  salad  should  boil  until  it  parts  from  the 
bone  easily.     It  is  also  better  to  shred  it,  than  to  cut  or 

(120) 


VALUABLE   RECIPES.  i'21 

chop.  Equal  parts  butter  and  salad  oil  are  by  many 
preferred  to  the  entire  quantity  of  either.  The  addition 
of  the  liquor  the  fowl  is  boiled  in,  is  a  great  improvement, 
to  moisten  the  salad  with.  Crisp  celery  and  cabbage  in 
ice  cold  water  for  an  hour  or  two  before  using  for  salads. 

CHICKEN  SALAD. 

Mrs.  Morgan,  Rockford,  III. 

Cut  the  white  meat  of  chickens  into  small  bits,  the  size 
of  peas,  (also  the  dark  meat,  if  you  like,)  chop  the  whol^! 
parts  of  celery  nearly  as  small.  Prepare  a  dressing  thus " 
Rub  the  yolks  of  hard  boiled  eggs  smooth ;  to  each  yolk 
put  half  a  teaspoon  of  mustard,  the  same  quantity  of  salt, 
a  tablespoon  of  oil,  and  a  wine  glass  of  vinegar ;  mix  the 
chicken  and  celery  in  a  large  bowl  and  pour  over  this 
dressing  with  a  little  cream  added.  The  dressing  must 
oiot  be  put  on  till  just  before  it  is  served. 

CHICKEN  SALAD. 

Mrs.  Higgins. 

Two  chickens,  chopped  coarse ;  eight  heads  of  celery, 
three  eggs,  one  pint  vinegar,  one  tablespoon  flour,  one 
tablespoon  sugar,  rub  the  yolks  of  the  eggs  to  a  fine  pow- 
der, then  add  the  salt,  mustard  and  oil,  mixing  well  to- 
gether; then  add  the  cream;  and  after  that  the  vinegar 
and  raw  egg. 

CHICKEN  SALAD. 

Mrs.  Hobbs. 
Three  chickens  chopped  fine,  both  light  and  dark  meat ; 


1^,  THE   HOME   COOK    BOOK. 

the  juice  of  two  lemons;  eight  or  ten  eggs  boiled  hard; 
the  whites  chopped  fine  and  the  yolks  mashed  fine, 
moisten  with  six  teaspoons  melted  butter,  two  of  sweet 
oil;  to  which  add  one  tablespoon  of  mustard,  one  of 
pepper,  one  of  salt,  one  of  sugar,  three  of  cream ;  and 
last,  add  six  large  bunches  of  celery  chopped  fine,  with 
sufficient  vinegar  to  moisten  the  whole. 

CHICKEN  SALAD. 

Mrs.  Chas.  Wheeler. 

To  one  chicken  use  the  same  quantity  of  celery,  three 
or  four  eggs,  one  tablespoon  mixed  mustard,  one  teaspoon 
of  salt,  two  of  celery  seed,  one  tablespoon  of  hard  butter; 
two-thirds  teacup  vinegar,  four  tablespoons  table  oil,  two< 
thirds  cup  sweet  cream.  Process  of  making:  Season 
your  chicken  in  cooking,  cut  by  band  both  chicken  and 
celery,  then  beat  the  yolks  and  whites  of  eggs  separately, 
into  that  beat  the  oil  slowly.  Then  mix  all  the  ingredi- 
ents in  an  earthen  or  new  tin  dish,  except  the  cream,  and 
set  on  the  stove.  Cook  until  as  thick  as  pound-cake. 
When  cold  add  the  cream,  stirring  well,  and  pour  over 
the  chicken  and  celery  one  hour  before  eating.  Do  not 
be  afraid  of  cooking  too  thick. 

CHICKEN  SALAD. 

Mary  Norton. 

Take  the  breasts  of  four  well  boiled  chickens,  cut  in 
small  pieces,  but  not  too  fine ;  mix  with  the  chicken  eight 
teacups  of  celery  cut  also  in  small  pieces,  and  with  the 
above,  the  chopped  whites  of  twelve  hard  boiled  eggs. 


VALUABLE   RECIPES.  123 

For  dressing,  the  yolks  of  four  raw  eggs ;  beat  into  them 
half  of  an  ordinary  sized  bottle  of  olive  oil,  beginning 
with  a  teaspoon,  and  adding  no  more  than  that  at  a  time, 
until  it  is  all  thoroughly  mixed ;  then  add  the  well  mashed 
and  pulverized  yolks  of  twelve  eggs,  salt  and  pepper,  three 
tablespoons  mustard,  a  pinch  of  cayenne  pepper,  and 
a  gill  of  vinegar ;  then  stir  this  dressing  thoroughly  into 
the  mixed  chicken  celery  and  whites  of  eggs. 

SWEET  BEEAD  SALAD. 

Mrs.  D.  C.  B. 

Four  hard  boiled  eggs,  one  raw  egg,  three  tablespoons 
of  salad  oil,  one  teaspoon  of  salt,  one  of  pepper,  two  of 
sugar,  two  of  mixed  mustard,  one-half  a  teacup  of  vine- 
gar, one  calfs  sweet  bread,  and  two  heads  of  lettuce. 
For  dressing,  mash  the  yolks  and  mix  the  oils  thoroughly 
in  them ;  then  add  the  raw  egg  well  beaten ;  mix  the  other 
ingredients  in  slowly  and  thoroughly,  adding  the  vinegar 
last.  Boil  the  sweet  bread  thoroughly  until  tender ;  pick 
it  up  in  small  pieces;  break  the  lettuce  also  in  small 
pieces,  and  then  put  in  a  dish  alternate  layers  of  lettuce 
and  sweet  bread  and  dressing.  Use  the  whites  of  the 
eggs  sliced  over  the  top. 

For  salmon  salad,  use  the  same  dressing,  omitting  the 
sweet  breads,  and  substituting  salmon.  Put  the  salmon 
on  a  platter,  pour  over  it  the  dressing  and  garnish  with 
celery  leaves. 

VEAL  SALAD. 

Mrs.  G.  E.  P. 
Boil  veal  until  very  tender,  chop  fine  and  stir  into  it  a 


134  THE  HOME  OOOK  BOOK. 

nice  salad  dressing ;  put  in  a  shallow  dish  and  garnish 
with  slices  of  lemon  and  celery  ;  a  little  chopped  cabbage 
or  lettuce  may  be  added,  if  desired.  Boiled  ham  chopped 
and  seasoned  and  served  in  the  same  manner,  is  a  very 
nice  dish. 

CHICKEN  SALAD. 

Mrs.  Chas.  Duffield. 

The  yolks  of  six  eggs,  well  beaten ;  one-half  pint  of 
melted  butter,  or  the  same  quantity  of  olive  oil ;  three 
tablespoons  of  mixed  mustard  (or  more  if  it  is  not  very 
strong) ;  salt  to  taste ;  two  teaspoons  of  celery  seed ;  mix 
thoroughly;  then  add  three-fourths  of  a  pint  of  strong 
vinegar;  place  over  the  fire,  stirring  constantly  until  it 
become  thick,  like  boiled  custard.  Turn  the  mixture 
over  the  chickens,  which  have  previously  been  chopped 
(not  very  fine).  Just  before  bringing  to  the  table,  add 
four  heads  of  chopped  celery.  If  it  is  not  strong  enough 
of  spice,  add  more  mustard  and  cayenne  pepper.  This  is 
enough  for  one  boiled  turkey,  or  three  small  chickens. 
The  same  dressing  makes  an  excellent  mixture  for  sand- 
wiches, if  used  with  finely  chopped  boiled  ham  or  beef 
tongue,  but  should  not  be  salted. 

LOBSTEK  SALAD. 

Mrs.  S.  I.  D. 

Two  lobsters,  picked  fine ;  four  heads  of  fresh  lettuce, 
cut  fine ;  put  in  a  dish  in  layers  with  the  lobsters ;  boil 
your  eggs,  mash  the  yolks,  add  three  tablespoons  of  melted 
butter,  a  teaspoon  of  mustard,  cayenne  pepper  and  salt; 


YALUABLB  BEOIFEB.  1^5 

two  tablespoons  of  sugar,  two  cups  of  vinegar ;  heat  to- 
gether and  pour  over  when  served. 

FISH  SALAD. 

M.  A.  T. 
Boil  tender  a  white  fish  or  trout ;  chop  fine ;  add  same 
quantity  chopped  celery,  cabbage  or  lettuce ;  season  same 
as  chicken  salad. 

VEGETABLE  SALAD. 

Anonjrmous. 

Take  cold  vegetables  left  from  dinner,  such  as  potatoes, 
peas,  string  beans,  shell  beans,  beets,  etc.,  and  chill  them 
on  the  ice ;  cover  with  mayonaise,  and  serve.  You  may 
use  for  this  any  salad  dressing. 

POTATO  SALAD. 

M.  A.  T. 
Sliced  cold  boiled  potatoes;  almonds  blanched  and 
quartered ;  hickory-nuts,  also,  if  liked  (both  of  these  may 
be  omitted).  A  very  small  quantity  of  chopped  onions ; 
pour  over  this  any  good  salad  dressing,  not  too  much, 
and  garnish  with  chopped  parsley;  cold  boiled  beets, 
sliced  lemon,  and  anchovies,  may  be  added  to  the  salad, 
if  liked. 

POTATO  SALAD. 

Mix  a  nice  salad  dressing  of  one  teaspoonful  of  salt ;  a 
little  pepper ;  two  tablespoons  of  fine  cut  crisped  parsley ; 
grate  onion,  about  two  teaspoonsful,  with  four  tablespoons 
of  salad  oil  or  butter.     To  this  add  eight  tablespoons  of 


126  THE  HOME  COOK  BOOK. 

vinegar;  slice  two  quarts  of  cold  boiled  potatoes  —  have 
these  slices  not  very  thin ;  pour  over  the  dressing,  and  let 
them  stand  half  an  hour  before  serving. 

ASPAEAGUS  SALAD. 

Boil  the  asparagus  in  a  water  until  tender;  cut  off  the 
hard  ends,  and  set  the  rest  away.  When  cool,  cut  in  inch 
long  pieces,  and  put  it  in  your  salad  dish.  Pour  over  a 
mayonaise  dressing,  and  garnish  with  a  few  capers. 

CUCUMBER  SALAD. 

Mrs.  King. 

Take  a  dozen  ripe  "white  spine"  cucumbers;  wash, 
pare  and  cut  into  strips,  taking  out  the  seeds ;  cut  into 
pieces,  like  small  dice ;  to  each  dozen  cucumbers,  take 
twelve  large  white  onions  chopped  ;  six  large  green  pep- 
pers, also  chopped ;  one-quarter  pound  each  of  black  and 
white  mustard  seed,  and  a  gill  of  celery  seed  ;  mix  all  well 
together ;  add  a  teacup  of  salt,  and  hang  up  in  a  cotton 
bag  to  drain  for  twenty-four  hours.  Then  add  enough 
clear  cold  vinegar  to  cover  it;  put  into  stone  jars  and 
fasten  nearly  air  tight.  In  six  weeks  it  will  be  fit  for  use. 
Excellent. 

TOMATO  SALAD. 

Miss  Spruance. 

Twelve  tomatoes,  peeled  and  sliced ;  four  eggs,  boiled 
hard ;  one  egg  (raw)  well  beaten ;  one  teaspoon  salt ; 
one-half  teaspoon  cayenne  pepper ;  one  teaspoon  sugar ; 
one  teacup  of  vinegar ;  set  on  ice  to  become  perfectly  cold. 


VALUABLE   EECIPE8.  IST 

DKESSING  FOE  SALAD. 

Mrs.  Hoge. 
Two  raw  eggs,  one  tablespoon  of  butter,  eight  table- 
spoons of  vinegar;  one-half  teaspoon  of  mustard;  put  in 
a  bowl  over  boiling  water  and  stir  until  it  becomes  like 
cream ;  pepper  and  salt  to  your  taste. 

SALAD  DKESSING. 

Mrs.  A.  A.  Carpenter. 
The  yolks  of  four  eggs,  two-thirds  of  a  cup  of  oil,  red 
pepper,  salt  and  mustard  to  taste ;  the  juice  of  two  lemons, 
and  last  of  all,  one  cup  of  thick  cream.  If  the  dressing 
is  for  chicken  salad,  use  the  oil  or  fat  from  the  chicken 
instead  of  sweet  oil.  Be  sure  and  put  the  cream  in  last, 
just  before  sending  to  table. 

SALAD  DRESSING. 

M.  A.  T. 
Take  the  yolks  of  two  raw  eggs,  beat  with  them  one 
teaspoon  of  made  mustard ;  this  mustard  should  be  mixed 
with  water,  not  vinegar ;  then  add  to  this,  drop  by  drop, 
olive  oil,  stirring  constantly  until  the  mixture  becomes 
very  thick ;  then  add  two  teaspoons  of  powdered  sugar 
and  a  scant  one  of  salt ;  mix  thoroughly ;  squeeze  in  the 
juice  of  one  lemon ;  beat  well,  and  if  too  thick,  thin  with 
a  little  sweet  cream.  If  preferred,  omit  the  lemon  and 
cream,  and  use  vinegar.  This  dressing  with  lettuce,  cel- 
ery or  potato,  makes  a  delicious  salad.  If  needed  for 
chicken  salad,  the  yolks  of  hard  boiled  eggs  added  make 
it  richer.     Garnish  lettuce  with  nasturtium  blossoms  and 


THE   HOME   OOOK   BOOK. 


sliced  lemon.     Garnish  potatoes  with  cold  boiled  beets, 
chopped  parsley  and  sliced  lemon. 


SAUCES 

FOR  MEAT    OR   FISH, 


DRAWN  BUTTER. 

Drawn  butter  forms  the  basis  of  most  sauces.  From 
this  a  great  variety  may  be  made,  by  adding  to  this  differ- 
ent flavors — anchovies,  ochra,  onions,  celery,  parsley, 
mint  and  relishes  —  using  those  flavors,  which  are  suitable 
for  the  meat,  game  or  fish,  with  which  the  sauces  are  to 
be  served,  A  good  standard  receipt  for  drawn  butter  is 
as  follows : 

Rub  one  tablespoon  of  flour  with  one-quarter  of  a 
pound  of  butter ;  when  well  mixed,  put  in  a  sauce  pan 
with  a  tablespoon  of  milk  or  water ;  set  it  in  a  dish  of 
boiling  water,  shaking  it  well  until  the  butter  melts  and  is 
near  boiling.  It  should  not  be  set  directly  on  the  stove 
or  over  the  coals,  as  the  heat  will  make  the  butter  oily 
and  spoil  it, 

MELTED  BUTTER  OR  PARSLEY  SAUCE. 

Miss  A.  C. 

One  tablespoon  of  butter,  one  teaspoon  of  flour,  rubbed 
together ;  one  tablespoon  chopped  parsley,  first  boiled  five 


VALUABLE  EECIPES.  129 

minutes  in  water  and  squeezed  out;  two  tablespoons 
water ;  shake  over  a  clear  fire,  one  way,  until  it  boils  ;  add 
the  parsley  gradually. 

MINT  SAUCE. 

M.  A.  T. 

Two  tablespoons  green  mint,  cut  fine;  two  of  sugar, 
and  one-half  teacup  vinegar. 

MINT  SAUCE. 

Mrs.  J.  M.  B. 

Mix  one  tablespoon  of  white  sugar  to  half  a  teacup  of 
good  vinegar ;  add  the  mint  and  let  it  infuse  for  half  an 
hour  in  a  cool  place  before  sending  to  the  table.  Serve 
with  roast  lamb  or  mutton. 

CELERY  SAUCE. 

Mrs.  J.  B.  L. 

Mix  two  tablespoons  of  flour  with  half  a  teacup  of  but- 
ter; have  ready  a  pint  of  boiling  milk;  stir  the  flour  and 
butter  into  the  milk ;  take  three  heads  of  celery,  cut  into 
small  bits,  and  boil  for  a  few  minutes  in  water,  which 
strain  off;  put  the  celery  into  the  melted  butter,  and  keep 
it  stirred  over  the  fire  for  five  or  ten  minutes.  This  is 
very  nice  with  boiled  fowl  or  turkey. 

CREAM  SAUCE. 

Anonymous. 

Cream  together  a  large  tablespoon  of  butter  with  a  little 
flour,  and  put  over  a  gentle  heat ;  add  a  little  chopped 


130  THE   HOME   COOK   BOOK. 

parsley,  a  little  grated  onion,  pepper,  salt  and  nutmeg; 
when  these  ingredients  are  well  miixed,  add  half  a  pint  of 
cream  or  milk  and  let  it  boil  for  fifteen  minutes.  If  used 
with  fresh  fish,  a  little  horse  radish  may  be  added. 

EGG  SAUCE. 

Miss  Hattie  Buck,  Adrian,  Mich. 
Take  the  yolks  of  two  eggs  boiled  hard ;  mash  them 
with  a  teaspoon  of  mustard,  a  little  pepper  and  salt,  three 
tablespoons  of  vinegar,  and  three  of  salad  oil.  A  table- 
spoon of  catsup  improves  this  for  some.  Nice  for  boiled 
fish. 

EGG  SAUCE. 

Prepare  drawn  butter,  and  to  this  add  three  or  four 
hard  boiled  eggs  sliced  or  chopped. 

FISH  SAUCE. 
One-quarter  of  a  pound  of  fresh  butter ;  one  tablespoon 
of  finely  chopped  parsley,  a  little  salt  and  pepper  and  the 
juice  of  two  lemons.  Cream  the  butter;  mix  all  well 
together,  adding  at  the  least  a  teaspoon  of  mayonaise. 
Less  lemon  juice  may  be  used  if  preferred. 

FISH  SAUCE. 

Mrs.  Bausher. 
Make  a  drawn  butter  very  smoothly,  mix  with  some 
finely  cut  pickle;  add  two  tablespoonfuls  of  salad 
dressing  well  mixed,  prepared  from  egg,  oil  and  mustard, 
viz. :  yolk  one  egg ;  one  teaspoon  mustard  and  oil,  till 
thickens. 


VALUABLE   RECIPES.  131 

TOMATO  SAUCE. 

Mrs.  C.  S.  Horseman,  Rockford,  111. 
Thirty-six  ripe  tomatoes,  six  green  peppers,  two  onions 
chopped  fine,  two  cups  of  sugar,  two  tablespoons  of  salt, 
two  teaspoons  of  ground  cloves,  two  teaspoons  of  mustard, 
two  teaspoons  of  cinnamon,  two  cups  of  vinegar,  and  boil 
half  a  day. 

GKEEN  TOMATO  SAUCE. 

Mrs.  Houghteling. 

One  peck  of  green  tomatoes,  cut  in  very  thin  slices; 
sprinkle  with  salt ;  press  with  a  plate  and  leave  to  drain 
twenty-four  hours.  Then  place  in  a  porcelain  kettle  in 
layers  with  the  following  mixture :  Six  large  onions  cut  in 
slices,  one  small  bottle  of  mustard,  one-quarter  pound  of 
mustard  seed,  two  teaspoons  cloves,  four  teaspoons  black 
pepper,  two  teaspoons  ginger,  four  teaspoons  allspice. 
Cover  with  vinegar  and  simmer  two  hours,  or  until  the 
tomato  looks  clear.     All  the  spices  should  be  ground. 

OYSTEK  SAUCE. 

Mrs.  L.  T. 

Take  oysters  out  of  their  liquor  and  throw  them  into 
cold  water ;  put  the  liquor  over  the  fire  with  the  beards  of 
the  oysters,  and  boil  with  a  bit  of  mace  and  lemon  peel ; 
then  strain  the  liquor ;  take  the  oysters  out  of  the  water ; 
drain,  and  put  them  with  the  strained  liquor  into  a  sauce- 
pan, with  sufficient  butter  and  milk  for  your  sauce ;  dust 
into  this  flour;  let  it  boil  up;  add  a  squeeze  of  lemon 
juice,  and  serve  hot. 


132  THE   HOME   COOK   BOOK. 

ONION  SAUCE. 

Boil  three  or  four  white  onions  until  they  are  tender, 
and  then  mince  them  fine ;  put  one-half  pint  of  milk  over 
to  boil ;  add  a  piece  of  butter  half  size  of  egg,  and  a  little 
salt  and  pepper ;  stir  in  the  minced  onion  and  a  table- 
spoon of  flour,  which  has  been  moistened  with  milk ;  let 
it  cream  over  boiling  water. 

CHILI  SAUCE. 

Mrs.  Henry  M.  Knickerbocker. 

Twenty-four  large  ripe  tomatoes,  six  green  peppers,  four 
large  onions,  three  tablespoons  salt,  eight  tablespoons 
brown  sugar,  six  teacups  vinegar.  Chop  the  peppers  and 
onions  very  fine ;  peel  the  tomatoes  and  cut  very  small ; 
put  all  into  a  kettle  and  boil  gently  one  hour. 

CHILI  SAUCE. 

Etta  C.  Springer. 

One  peck  ripe  tomatoes  boiled  one  hour ;  add  a  cup  of 
salt,  one  quart  of  vinegar,  one  ounce  whole  cloves,  one 
ounce  cinnamon,  one  ounce  allspice,  one  ounce  ground 
white  mustard,  one  quart  onions  sliced,  a  little  celery,  a 
little  horse  radish,  one-half  pound  of  sugar,  six  red 
peppers. 

CHILI  SAUCE  WITH  SPICE. 

Mrs.  Lamkin. 

Eighteen  tomatoes  (ripe  ones) ;  one  green  pepper 
chopped  fine ;  three  onions,  if  that  flavor  is  desired ;  two 
tablespoons  of  salt ;  one-half  cup  of  sugar,  two  cups  of 


VALUABLE   RECIPES.  133 

vinegar,  one  teaspoon  of  each  kind  of  spice  ;  stew  slowly ; 
tomatoes  to  be  sliced.     Good  without  onion.  - 

CHILI  SAUCE. 

Mrs.  E.  H.  Dennison,  Highland  Park,  111. 

To  nine  large  ripe  tomatoes  and  three  green  peppers, 
add  one  onion  chopped  fine,  two  cups  of  vinegar,  two 
tablespoons  of  sugar,  and  one  of  salt;  steam  one  hour, 
then  add  one  teaspoon  of  ginger,  one  of  allspice,  and  one 
of  cloves. 

HOKSE-KADISH  SAUCE. 

Two  teaspoons  of  made  mustard,  two  of  white  sugar, 
half  a  teaspoon  of  salt,  and  a  gill  of  vinegar;  mix  and 
pour  over  grated  horse-radish.     Excellent  with  beef. 

MADE  MUSTAED. 

Pour  a  very  little  boiling  water  over  three  tablespoons 
of  mustard ;  add  one  saltspoon  of  salt,  a  tablespoon  of 
olive  oil,  stirred  slowly  in,  and  one  teaspoon  of  sugar; 
add  the  yolk  of  an  egg,  beaten  well  together,  and  pour 
in  vinegar  to  taste.     It  is  best  eaten  next  day. 

SAUCE  MAYONAISE. 

Mrs.  P.  B.  Ayer. 

Yolks  of  two  raw  eggs,  (not  a  particle  of  the  white  or 
your  sauce  will  curdle,)  and  one  and  a  half  mustardspoons 
of  mixed  mustard  beaten  together ;  add  very  slowly  the 
best  salad  oil,  stirring  constantly  until  you  can  reverse 
the  dish  without  spilling ;  then  add  one  tablespoon  of 
vinegar  and  cayenne  and  black  pepper  to  taste,  one-half 


134  THE  HOME  COOK  BOOK. 

teaspoon  salt ;  stir  briskly  until  quite  light  colored,  and 
serve  on  lobster,  lettuce  or  fish. 

CUEKY  POWDER. 

Mrs.  S.  F.  Page,  Rockford,  111. 

Mix  an  ounce  of  ginger,  one  of  mustard,  one  of  black 
pepper,  three  of  coriander  seed,  three  of  turmeric,  quarter 
of  an  ounce  of  cayenne  pepper,  half  an  ounce  of  carda- 
mon,  half  an  ounce  of  cummin  seed,  and  cinnamon ; 
pound  the  whole  very  fine,  sift  and  keep  it  in  a  bottle 
corked  tight.  To  be  used  for  gravies  for  ducks  and 
other  meats. 

MAITRE  D'HOTEL  SAUCE. 

Mrs.  E.  M.  E. 

Put  one  teacup  of  butter  in  an  earthen  dish ;  have 
ready  two  large  tablespoons  of  parsley,  which  have  been 
boiled  for  a  few  moments  in  water ;  chop  fine  and  add  to 
the  butter  the  juice  of  two  lemons ;  add  cayenne  pepper 
and  salt  to  taste ;  let  it  boil  a  few  moments.  An  excel- 
lent sauce  for  a  variety  of  meats. 

CELERY  VINEGAR. 

Soak  one  ounce  of  celery  seed  in  half  a  pint  of  vinegar; 
bottle  it  and  use  to  flavor  soups  and  gravies. 

GOOSEBERRY  SOY. 

M.  A.  Bingham,  Elgin,  111. 
Take  six  pounds  of  gooseberries  that  are  nearly  ripe, 
and  three  pounds  sugar,  one  pint  best  vinegar,  and  boil 
all  together  until  quite  thick.     To  be  eaten  with  meats; 


VALUABLE   RECIPES.  186 

will  keep  good  a  long  time  ;  season  to  suit  your  taste  with 
ground  cloves  and  cinnamon. 

CHEEEY  OK  CUKRANT  SAUCE. 

M.  A.  Bingham,  Elgin,  111. 

Four  pounds  of  cherries  or  currants,  two  pounds  sugar, 
one  cup  vinegar,  one-half  ounce  cinnamon ;  cook  slowly 
about  one  hour. 

GOOSEBERRY  CATSUP. 

Mrs.  J.  B.  Adams,  Mrs.  Henry  Stevens,  and  Mrs.  R.  Harris. 

Eight  pounds  of  ripe  or  partially  ripe  fruit,  four  pounds 
brown  sugar,  one  pint  good  vinegar,  two  ounces  each  fine 
cloves  and  cinnamon  tied  in  a  bag ;  boil  the  berries  and 
sugar  for  three  or  four  hours,  then  add  spice ;  boil  a  little 
more ;  put  in  a  jar  and  cover  well.  Will  keep  two  years 
by  occasionally  scalding  and  adding  a  little  vinegar  and 
spice. 

CUCUMBER  CATSUP. 

Take  a  dozen  large  ripe  cucumbers ;  pare  and  cut 
them  open,  and  take  out  all  the  seeds  ;  then  grate  them ; 
make  a  bag  like  a  jelly-bag  of  some  thin  muslin  cotton, 
and  hang  them  up  to  drain  over  night ;  chop  two  or 
three  onions  and  two  or  three  green  peppers,  a  table- 
spoon of  salt,  and  thin  substance  left  in  the  bag,  with  a 
quart  of  best  vinegar.  If  made  of  good  vinegar  wil? 
keep  two  or  three  years. 


136  THE  HOME  COOK  BOOK. 

SWEET  PICKLES. 


PICKLED  CHERRIES. 

Five  pounds  of  cherries,  stoned  or  not ;  one  quart  of 
vinegar,  two  pounds  of  sugar,  one-half  ounce  of  cinna- 
mon ;  one-half  ounce  of  cloves,  one-half  ounce  of  mace ; 
boil  the  sugar  and  vinegar  and  spices  together,  (grind  the 
spices  and  tie  them  in  a  muslin  bag,)  and  pour  hot  over 
the  cherries. 

PICKLED  PLUMS. 

Mrs.  Meek. 

To  seven  pounds  plums,  four  pounds  sugar,  two  ounces 
stick  cinnamon,  two  ounces  cloves,  one  quart  vinegar, 
add  a  little  mace ;  put  in  the  jar  first  a  layer  of  plums, 
then  a  layer  of  spices  alternately ;  scald  the  vinegar  and 
sugar  together ;  pour  it  over  the  plums,  repeat  three 
times  for  plums  (only  once  for  cut  apples  and  pears) ; 
the  fourth  time  scald  all  together ;  put  them  into  glass 
jars  and  they  are  ready  for  use. 

PICKLED  APPLES. 

Mrs.  Watson  Thatcher. 

For  one  peck  of  sweet  apples  take  three  pounds  of 
sugar,  two  quarts  of  vinegar,  one-half  ounce  of  cinna- 
mon, one-half  ounce  cloves;  pare  the  apples,  leaving 
them  whole  ;  boil  them  in  part  of  the  vinegar  and  sugar 
until  you  can  put  a  fork  through  them ;  take  them  out, 
beat  the  remainder  of  vinegar  and  sugar  and  pour  over 


VALUABLE   KECIPE8.  137 

them.     Be  careful  not  to  boil  them  too  long  or  they  will 
break. 

PICKLED  APPLES. 

Mrs.  Henry  Stevens. 

Ten  pounds  fruit,  four  pounds  sugar,  one  quart  vinegar, 
cloves  and  cinnamon.  Pare  and  core  the  apples.  Boil 
apples  in  syrup  until  soft.  Eat  with  pleasure,  not  with 
sauce. 

PICKLED  PEACHES. 

Mrs.  Dr.  Evarts. 

One  quart  sugar,  one  pint  vinegar,  one  gallon  fruit; 
let  sugar  and  vinegar  come  to  a  boil ;  pour  over  the  fruit, 
next  day  draw  off  and  let  the  liquor  come  to  a  boil  again ; 
repeat  till  the  ninth  day,  then  boil  fruit  and  syrup  ten 
minutes.     Spice  to  taste. 

PICKLED  PEACHES. 

Mrs.  C.  D.  Howard. 

Take  five  pounds  of  brown  sugar  to  one  gallon  of  pure 
cider  vinegar ;  boil  it  hard  for  thirty  minutes,  skimming 
off  the  scum  till  clear ;  rub  off  the  peaches  in  the  mean- 
time out  of  boiling  water  (quickly) ;  with  a  flannel  cloth, 
sticking  four  cloves  in  each  peach,  and  a  bag  of  cinnamon 
put  into  the  boiling  syrup.  If  the  peaches  are  clingstones 
put  them  into  the  boiling  syrup  for  fifteen  or  twenty 
minutes ;  if  freestones,  lay  them  in  the  jar  in  layers,  and 
pour  the  syrup  over  them  while  hot;  then  put  a  small 
plate  over  to  keep  them  from  rising,  and  cover  tightly 


138  THE   HOME   COOK   BOOK. 

with  cloth  or  paper.  In  four  days  look  at  them,  and  if 
necessary,  boil  the  syrup  again,  and  pour  on  while  hot ; 
keep  them  in  a  cool  place  while  the  weather  is  hot  to  pre- 
vent their  souring.  The  White  Sugar  Cling  is  nice  for 
pickling,  and  the  Blood  Peach  is  very  rich,  but  dark. 
Small  pears  can  be  pickled  in  the  same  manner,  if  the 
skin  is  taken  off. 


SOUR    PICKLES. 


*'  Who  peppered  the  highest  was  surest  to  please." 

PREPAKED  MUSTARD. 

C.  D.  Adams. 

Two  tablespoons  mustard,  one  teaspoon  sugar,  one-half 
teaspoon  salt,  boiling  water  enough  to  mix  it ;  when  cold, 
add  one  tablespoon  salad  oil,  and  vinegar  enough  to  thin 
it.     This  will  keep  a  week  or  two. 

TOMATO  CATSUP. 

Mrs.  Monroe  Heath. 

Select  good  ripe  tomatoes,  scald  and  strain  through  a 
coarse  sieve  to  remove  seeds  and  skins ;  then  add  to  ear-h 
gallon  when  cold,  four  tablespoons  of  salt,  three  of  ground 
mustard,  two  of  black  pepper,  one  of  ground  allspice, 
one-half  of  cloves,  one-half  of  cayenne  pepper,  and  one 
pint  of  white  wine  or  cider  vinegar ;  simmer  slowly  four 
hours ;  bottle  and  cork  tight. 


VALUABLE   RECIPES.  139 

PICKLED  CUCUMBEKS. 

Mrs.  A.  P.  Wightman. 
Pick  those  that  are  small  and  of  quick  growth,  wash 
well  and  pour  boiling  water  over  them  with  a  little  salt. 
Let  them  stand  twelve  hours ;  put  them  into  cold  vinegar. 
To  a  gallon  of  vinegar,  put  one  tablespoon  of  pulverized 
alum,  and  a  teacup  of  salt;  let  them  remain  in  this  until 
your  vinegar  is  full  of  cucumbers,  then  scald  them  in  it, 
and  put  them  into  new  vinegar.  Red  peppers  improve 
them. 

OUDE  SAUCE. 

C.  Kennicott. 
One  pint  green  tomatoes,  six  peppers  (not  large) ;  four 
onions,  chop  together ;  add  one  cup  salt,  and  let  it  stand 
over  night;  in  the  morning,  drain  off  the  water;  add  one 
cup  sugar,  one  cup  horse  radish,  one  tablespoon  ground 
cloves,  one  tablespoon  cinnamon,  cover  with  vinegar,  and 
stew  gently  all  day. 

MY  MOTHER'S  FAVORITE  PICKLES. 

Mrs.  Savage. 
One  quart  raw  cabbage  chopped  fine ;  one  quart  boiled 
beets  chopped  fine ;  two  cups  of  sugar,  tablespoon  of  salt, 
one  teaspoon  black  pepper,  one-fourth  teaspoon  red  pep- 
per, one  teacup  of  grated  horse  radish ;  cover  with  cold 
vinegar,  and  keep  from  the  air. 

FRENCH  PICKLES. 

H.  N.  Jenks. 
One  peck  of  tomatoes  sliced,  six  large  onions,  some 


140  THE  HOME  COOK  BOOK. 

cauliflower  (much  or  little  as  you  prefer) ;  a  pint  of  salt 
thrown  over  them  at  night,  the  liquor  drained  off  in  the 
morning;  then  boil  the  tomatoes,  onions,  etc.,  in  two 
quarts  of  water,  and  one  quart  of  vinegar,  fifteen  or 
twenty  minutes.  After  boiling,  put  it  in  a  colander  and 
drain  it  off;  add  seven  pints  of  vinegar,  two  pounds  brown 
sugar,  one-half  of  white  mustard  seed,  two  tablespoons  of 
ground  allspice,  two  of  cloves,  two  of  ginger,  two  of  cin- 
namon, two  of  ground  mustard,  one-half  a  tablespoon  of 
cayenne ;  put  all  in  a  kettle  and  boil  fifteen  or  twenty 
minutes ;  stir  and  be  careful  not  to  burn. 

MIXED  PICKLES. 

Mrs.  F.  M.  Cragin. 
Three  hundred  small  cucumbers,  four  green  peppers 
sliced  fine,  two  large  or  three  small  heads  cauliflower, 
three  heads  of  white  cabbage  shaved  fine,  nine  large 
onions  sliced,  one  large  root  horse  radish,  one  quart  of 
green  beans  cut  one  inch  long,  one  quart  green  tomatoes 
sliced ;  put  this  mixture  in  a  pretty  strong  brine  twenty- 
four  hours ;  drain  three  hours,  then  sprinkle  in  one-fourth 
pound  black  and  one-fourth  pound  of  white  mustard  seed ; 
also  one  tablespoon  black  ground  pepper ;  let  it  come  to  a 
good  boil  in  just  vinegar  enough  to  cover  it,  adding  a  little 
alum.  Drain  again,  and  when  cold,  mix  in  one-half  pint 
of  ground  mustard ;  cover  the  whole  with  good  cider 
vinegar ;  add  tumeric  enough  to  color,  if  you  like. 

PICKLED  CABBAGE. 

Mrs.  A.  N.  Arnold. 
Select  solid  heads,  slice  very  fine,  put  in  a  jar,  then 


VALUABLE   EECTPES.  141 

cover  with  boiling  water ;  when  cold,  drain  off  the  water, 
and  season  with  grated  horse  radish,  salt,  equal  parts  of 
black  and  red  pepper,  cinnamon,  and  cloves  whole ;  cover 
with  strong  vinegar.    This  is  convenient  and  always  good. 

WEST  INDIA  PICKLE. 

Mrs.  Edward  Ely. 
One  white  crisp  cabbage,  two  heads  cauliflower,  three 
heads  celery,  one  quart  each  of  small  green  plums, 
peaches,  grapes,  radish  pods,  nasturtium  seeds,  artichokes, 
tomatoes  and  string  beans.  The  green  part  of  a  water- 
melon next  to  the  rind ;  one  quart  small  onions  parboiled 
in  milk ;  one  hundred  small  cucumbers  about  an  inch  or 
so  long,  a  few  green  peppers,  and  three  limes  or  green 
lemons.  Cut  fine  the  cabbage,  cauliflower,  celery,  pep- 
per, and  limes,  and  green  ginger ;  mix  well  with  the  rest, 
then  pour  a  strong  hot  brine  over  them,  and  let  them 
stand  three  hours,  then  take  out  and  let  them  drain  over 
night.  Mix  one  ounce  tumeric  powder,  with  a  little  cold 
vinegar,  add  one  bottle  French  mustard,  ground  cinna- 
mon, allspice,  two  nutmegs,  black  pepper,  four  pounds 
white  sugar  and  one  gallon  vinegar,  pour  boiling  hot 
over  the  pickle ;  if  not  sufficient  liquid  to  moisten  nicely, 
add  more  vinegar. 

PICKLED  ONIONS. 

Mrs.  Anna  Marble. 

Peel  your  onions  and  let  them  lie  in  a  weak  brine  made 
of  salt  and  water  (over  night) ;  then  put  them  in  a  jar, 
cover  them  with  boiling  white  wine  and  vinegar.  Cover 
close  and  tie  down  when  cold. 


142  THE  HOME  COOK  BOOK. 

PICKLED  MELONS. 

Mrs.  Wicker. 
Take  ripe  melons,  wash,  pare  and  take  out  the  seeds, 
cut  them  in  slices;  put  them  in  a  stone  jar,  cover  with 
vinegar,  and  let  them  stand  twenty-four  hours.  Take 
out,  and  to  each  quart  of  fresh  vinegar  add  three  pounds 
brown  sugar ;  for  twelve  melons  take  three  ounces  cinna- 
mon, two  of  cloves,  two  of  allspice ;  boil  the  sugar  and 
spices  in  the  vinegar ;  skim  it  well,  then  put  in  the  melons 
and  boil  for  twenty  minutes ;  let  the  syrup  boil  a  few 
minutes  after  taking  them  out,  then  pour  it  over  them. 

PICKLED  CAULIFLOWEE. 

After  cutting  off  all  the  green  leaves,  put  the  cauliflower 
into  boiling  water,  with  a  good  supply  of  salt,  and  boil 
from  three  to  five  minutes ;  take  them  out  of  the  salt  and 
water,  dip  them  in  clear  cold  water  one  minute,  to  send 
the  heat  to  the  heart  of  the  cauliflower,  cut  them  in  pieces 
convenient  to  put  in  jars,  then  make  a  mixture  of  one 
tablespoon  of  mace,  one  of  cloves,  one  of  allspice,  one  of  gin- 
ger, two  of  white  mustard  seed,  and  a  red  pepper  pod,  with 
each  a  gallon  of  vinegar.  Let  the  mixture  boil  and  pour 
it  upon  the  cauliflower,  cover  them  closely  and  let  them 
stand  one  week,  then  pour  off  the  vinegar,  scald  it,  and 
return  it  hot  again  to  the  cauliflower ;  then  put  them  in 
jars  ready  for  use.  The  best  cider  vinegar  should  be  used, 
and  if  it  is  not  perfectly  clear  it  will  dissolve  the  cauliflower. 

BKINE  FOR  CUCUMBEES. 

Mrs.  J.  B,  Adams. 
Three  pails  water,  two  quarts  coarse  salt  (rock  is  good,) 


VALUABLE   RECIPES.  143 

one  pound  alum,  one  pound  black  pepper,  tied  in  a  bag ; 
dissolve  the  alum  in  a  little  hot  water;  put  all  into  a  jar 
or  keg;  wash  the  cucumbers  with  great  care,  and  have 
none  that  are  bruised  ;  throw  them  in  and  place  a  weight 
to  keep  them  under.  When  wanted  for  pickling,  soak  a 
short  time,  changing  the  water  as  often  as  necessary. 

CONGRESS  PICKLES. 

S.  S.  Pierce. 
Wash  the  cucumbers ;  take  one  pint  of  fine  salt  to  one 
hundred  medium  sized  cucumbers,  and  sprinkle  it  over 
them ;  pour  on  boiling  hot  water  enough  to  cover  them ; 
let  them  stand  forty-eight  hours ;  take  them  out  of  the 
brine,  wipe  them,  put  them  in  jars,  and  pour  over  them 
scalding  hot  vinegar  with  any  spices  you  like.  If  the 
vinegar  becomes  tasteless,  put  them  into  fresh  vinegar 
before  using  them.     Keep  them  covered  tight. 

EECIPE  FOR  600  PICKLES. 

Mrs.  F.  D.  Gray. 
Make  a  brine  of  cold  water  and  salt  strong  enough  to 
bear  an  egg ;  heat  boiling  hot  and  pour  over  the  cucum- 
bers ;  let  them  stand  twenty-four  hours,  then  take  out  and 
wipe  dry  ;  scald  vinegar  and  pour  over  them  and  let  them 
stand  twenty-four  hours;  then  pour  off,  and  to  fresh 
vinegar  add  one  quart  brown  sugar,  two  large  green 
peppers,  one-half  pint  white  mustard,  six  cents'  worth 
of  ginger-root,  the  same  of  cinnamon,  allspice  and  cloves ; 
one  tablespoon  celery  seed,  alum  the  size  of  a  butternut ; 
scald  these  together  and  pour  boiling  hot  on  the  cucum- 
bers. 


144  THE  HOME  OOOK  BOOK. 

PICKLED  CUCUMBERS. 

Mrs.  Packard. 

Wash  with  care  your  cucumbers,  and  place  in  jars.^ 
Make  a  weak  brine  (a  handful  of  salt  to  a  gallon  and  a 
half  of  water.)  When  scalding  hot,  turn  over  the  cucum- 
bers and  cover;  repeat  this  process  three  mornings  in 
succession,  taking  care  to  skim  thoroughly.  On  the 
fourth  day  have  ready  a  porcelain  kettle  of  vinegar,  to 
which  has  been  added  a  piece  of  alum  the  size  of  a  wal- 
nut. When  scalding  hot,  put  in  as  many  cucumbers  as 
may  be  covered  with  the  vinegar ;  do  not  let  them  boil, 
but  skim  off  as  soon  as  scalded  through,  and  replace  with 
others,  adding  each  time  a  small  piece  of  alum.  When 
this  process  is  through,  throw  out  the  vinegar  and  replace 
with  good  cider  or  white  wine  vinegar ;  add  spices,  mus- 
tard seed  and  red  peppers.  Sort  the  pickles  and  place 
in  stone  or  glass  jars,  turn  over  the  hot  spiced  vinegar; 
seal  and  put  away  the  jars  not  needed  for  immediate  use. 
Pickles  thus  prepared  are  fine  and  crisp  at  the  expiration 
of  a  year.  Those  that  are  kept  in  open-mouth  jars  may 
be  covered  with  a  cloth,  which  will  need  to  be  taken  off 
and  rinsed  occasionally.  I  prefer  green  peppers,  and 
prepare  them  with  cucumbers  in  brine.  They  are  not  as 
apt  to  become  soft. 

GREEN  TOMATO  PICKLES. 

Mrs.  J.  L.  Harris,  Keokuk,  Iowa. 

Chop  one-half  peck  tomatoes,  three  onions,  a  gill  of 
horse-radish,  three  green  peppers ;  put  them  in  a  sieve 
and  drain  dry,  salt  in  layers  and  let  them  stand  one  night ; 


VALUABLE  KECIPES  146 

drain  the  next  day,  scald  vinegar  and  pour  over  it ;  let  it 
stand  two  or  three  days ;  drain  again,  scald  a  pound  of 
sugar  to  a  quart  of  vinegar,  a  tablespoon  black  pepper, 
the  same  of  allspice,  three  ounces  of  ground  cloves,  three 
ounces  of  mustard,  a  gill  of  mustard  seed.  Boil  the 
spices  in  a  little  vinegar. 

KIPE  TOMATO  PICKLES. 

Mrs.  C.  M.  Dickerman,  Rockford,  111. 

To  seven  pounds  of  ripe  tomatoes  add  three  pounds 
sugar,  one  quart  vinegar,  boil  them  together  fifteen  min- 
utes, skim  out  the  tomatoes  and  boil  the  syrup  a  few 
minutes  longer.  Spice  to  suit  the  taste  with  cloves  and 
cinnamon. 

PICCALILLI. 

Mrs.  C.  Bradley. 

One  peck  of  green  tomatoes,  slice  them  thin,  add  one 
pint  of  salt,  cover  with  cold  water,  and  let  them  stand 
twenty-four  hours ;  then  chop  very  fine  one  head  of  cab- 
bage, six  onions,  twelve  green  peppers ;  then  cover  it  witb 
hot  vinegar,  drain  it  through  a  sieve,  add  one  pint  of 
molasses,  one  tablespoon  cloves,  allspice,  two  ounces  of 
white  mustard  seed,  and  cover  with  cold  vinegar. 

PICCALILLI. 

Mrs.  Lamkin. 

One  peck  of  green  tomatoes ;  (if  the  flavor  of  onions  is 
desired,  take  eight,  but  it  is  very  nice  without  any,)  four 
green  peppers ;  slice  all,  and  put  in  layers,  sprinkle  on 


146  THE   HOME   COOK   BOOK. 

one  cup  of  salt,  and  let  them  remain  over  night ;  in  the 
morning  press  dry  through  a  sieve,  put  it  in  a  porcelam 
kettle  and  cover  with  vinegar ;  add  one  cup  of  sugar,  a 
tablespoon  of  each  kind  of  spice  ;  put  into  a  muslin  bag; 
stew  slowly  about  an  hour,  or  until  the  tomatoes  are  as 
soft  as  you  desire. 

SWEET  GEEEN  TOMATO  PICKLES. 

Mrs.  P. 

One  peck  of  green  tomatoes  sliced,  six  large  onions 
sliced ;  sprinkle  through  them  one  teacup  of  salt,  let  them 
stand  over  night;  drain  off  in  the  morning;  take  two 
quarts  of  water  and  one  of  vinegar,  boil  the  tomatoes  and 
onions  five  minutes ;  drain  through  a  colander,  take  four 
quarts  of  vinegar,  two  pounds  of  brown  sugar,  one-half 
pound  of  ground  mustard,  two  tablespoons  of  cloves,  two 
of  ginger,  two  of  cinnamon,  one-half  teaspoon  of  cayenne 
pepper,  or  instead  five  or  six  green  peppers  chopped ;  boil 
fifteen  minutes.  This  will  keep  good  a  year,  if  prepared 
according  to  the  recipe,  and  is  generally  liked. 

PICKLED  GKEEN  TOMATOES. 

S.  S.  Pierce. 

One  peck  tomatoes,  two  quarts  small  white  onions,  one 
dozen  green  peppers,  one  cup  salt,  one  cup  sugar,  one 
tablespoon  of  cloves,  allspice,  stick  of  cinnamon ;  slice 
your  tomatoes  over  night,  and  mix  in  the  salt.  In  the 
morning  drain  off  the  water  and  throw  it  away  ;  put  all 
the  ingredients  together  and  let  it  come  to  a  boil.  Put 
^way  for  use. 


VALUABLE   RECIPES.  147 

CHOW-CHOW. 

Mrs.  John  Corthell. 

Two  heads  of  cabbage,  two  heads  cauliflower,  one  dozen 
cucumbers,  six  roots  of  celery,  six  peppers,  one  quart  oi 
small  white  onions,  two  quarts  green  tomatoes ;  cut  into 
small  pieces,  and  boil  each  vegetable  separately  until  ten- 
der, then  strain  them.  Two  gallons  of  vinegar,  one-fourth 
pound  of  mustard,  one-fourth  pound  of  mustard  seed,  one 
pot  of  French  mustard,  one  ounce  of  cloves,  two  ounces 
of  turmeric ;  put  the  vinegar  and  spices  into  a  kettle  and 
let  them  come  to  a  boil ;  mix  the  vegetables  and  pour 
over  the  dressing. 

CHOW-CHOW. 

Mrs.  C.  A,  Rogers. 

One-half  bushel  green  tomatoes,  one  dozen  onions,  one 
dozen  green  peppers  (chopped  fine),  sprinkle  with  salt, 
and  let  it  stand  over  night ;  then  drain  off  the  lime,  cover 
it  with  vinegar,  and  cook  one  hour  slowly ;  drain  again 
and  pack  closely  in  a  jar;  take  two  pounds  sugar,  two 
tablespoons  of  cinnamon,  one  pound  of  allspice,  one  each 
of  cloves  and  pepper,  one-half  cup  ground  mustard,  one 
pint  horse-radish,  and  vinegar  enough  tomix  them ;  then 
when  boiling  hot,  pour  it  over  the  mixture  in  the  jar,  and 
cover  tightly. 

CHOW-CHOW. 

Mrs.  King. 
Take  a  peck  of  cucumbers,  one  peck  of  onions,  half  a 
peck  of  string  beans,  three  heads  of  cauliflower,  three 


148  THE  HOME  COOK  BOOK. 

bunches  of  celery,  a  half  dozen  sweet  peppers ;  soak  the 
whole  in  strong  salt  and  water  over  night ;  in  the  morning 
drain  off  the  brine  and  scald  them  all  in  weak  salt  and 
water,  but  before  scalding  cut  them  into  shape  so  that 
they  will  go  easily  into  glass  jars  ;  add  three-quarters  of  a 
pound  of  mustard,  two  packages  of  curry  powder,  and  six 
quarts  of  good  vinegar ;  put  the  mustard  and  curry  pow- 
der into  the  vinegar,  and  let  it  come  to  a  boil ;  put  the 
pickles  into  the  cans,  and  pour  the  liquid  over  them  while 
hot.     Do  not  cover  while  scalding. 

CAETELOPE  PICKLES. 

Mrs.  Earle. 
Take  fine  ripe  cantelopes,  wash,  pare  and  cut  into  small 
pieces,  taking  out  the  seeds ;  cover  them  with  vinegar  for 
twenty- four  hours ;  throw  away  one  quart  of  the  vinegar 
to  each  quart  remaining,  allow  three  pounds  sugar  to  a 
dozen  cantelopes,  three  ounces  stick  cinnamon,  two 
ounces  cloves,  two  ounces  of  allspice  (spices  whole),  boil 
them  with  the  vinegar,  when  well  skimmed  put  in  the 
fruit,  boil  fifteen  minutes,  then  take  out,  boil  and  skim 
syrup,  and  pour  boiling  hot  over  the  fruit. 

PICKLED  OYSTEES. 

Mrs.  Carl  Hammond. 
Wash  the  oysters  and  scald  them  in  strong  salt  and 
water ;  skim  them  out  and  throw  into  cold  water ;  scald 
vinegar  well  and  whole  peppers ;  let  it  get  cold.  Put  the 
oysters  in  a  stone  jar;  make  liquor  to  cover  them  of  water 
they  were  scalded  in,  and  vinegar.  A  cup  of  vinegar  to 
one  quart  liquor,  to  be  used  cold. 


VALUABLE  RBCIFB8.  149 

TO  PICKLE  MAKTINOES  OR  MARTYNIAS. 

Mrs.  E.  S.  Chesbrough. 

Pick  when  soft  enough  to  run  a  pin  through,  or  from 
two  to  three  inches  long.  Throw  in  brine  till  ready  to 
put  up.  Soak  in  clear  water  one  night  or  longer  if  very 
salt,  then  scald  in  weak  vinegar ;  skim  out  and  throw  in 
cold  water ;  then  pour  over  them,  (after  draining  from  the 
water,)  scalding  hot  vinegar  and  sugar  in  the  proportion 
of  five  pounds  of  sugar  to  each  gallon  of  vinegar,  a  hand- 
ful of  cloves  and  cinnamon,  or  whatever  spices  desired, 
scalded  in  the  vinegar.  If  the  martinoes  are  not  tender 
enough  the  scalding  can  be  repeated. 


BREAKFAST  AND  SUPPER. 


"  Dinner  may  be  pleasant ; 
So  may  social  tea  ; 
But  yet,  methinks  the  breakfast 
Is  best  of  all  the  three." 

— Anon. 


RELISHES. 


OYSTEK  STEW 

Mrs.  A.  S.  Ewing. 
Strain  the  juice  from  the  oysters  placed  in  the  colandei 
into  a  stew  pan ;  let  it  come  to  a  boil ;  remove  the  scum 
and  a  clear  liquor  will  remain  ;  turn  cold  water  upon  the 
oysters,  and  rinse  thoroughly ;  add  them  to  the  liquor, 
with  a  cup  of  cream  or  milk,  butter,  salt  and  cayenne 
pepper.  Have  ready  buttered  dice-shaped  pieces  of  toast 
upon  a  meat  dish;  pour  the  oysters  over,  garnish  with 
parsley,  and  serve  hot. 

TOAST. 

Toast  the  bread  very  quickly,  dip  each  slice  in  boiling 
(150) 


VALUABLE   RECIPES.  151 

water  (a  little  salt  in  the  water) ;  as  soon  as  you  have 
toasted  it ;  then  spread  it  with  butter ;  cover  and  keep  hot 
as  you  proceed.  Make  milk  toast  in  the  same  way,  keep- 
ing the  milk  at  nearly  boiling  heat ;  it  is  better  to  spread 
the  butter  on  the  bread  after  it  is  dipped  in  hot  milk,  than 
to  melt  it  in  the  milk ;  thicken  what  milk  is  left  with  a 
little  corn  starch,  and  pour  over  the  toast  when  sent  to  the 
table. 

FRENCH  TOAST. 

Mrs.  M.  J.  Savage. 

To  one  egg  thoroughly  beaten,  put  one  cup  of  sweet 
milk  and  a  little  salt.  Slice  light  bread,  and  dip  into  the 
mixture,  allowing  each  slice  to  absorb  some  of  the  milk  ; 
then  brown  on  a  hot  buttered  griddle ;  spread  with  butter 
and  serve  hot. 

TONGUE  TOAST. 

M.  A.  P. 

Take  cold  boiled  tongue,  mince  it  fine;  mix  it  with 
cream  or  milk,  and  to  every  half  pint  of  the  mixture, 
allow  the  well  beaten  yolks  of  two  eggs ;  place  over  the  ' 
fire  and  let  it  simmer  a  minute  or  two ;  have  ready  some 
nicely  toasted  bread ;  butter  it ;  place  it  on  a  hot  dish  and 
pour  the  mixture  over ;  send  to  the  table  hot. 

LEMON  TOAST. 

E.  A.  Forsyth. 

Take  the  yolks  of  six  eggs,  beat  them  well  and  add 
three  cups  of  sweet  milk ;  take  baker's  bread  not  too  stale 


152  THE   HOME   COOK   BOOK. 

and  cut  into  slices ;  dip  them  into  the  milk  and  eggs,  and 
lay  the  slices  into  a  spider,  with  sufficient  melted  butter 
hot  to  fry  a  nice  delicate  brown ;  take  the  whites  of  the 
six  eggs,  and  beat  them  to  a  froth,  adding  a  large  cup  of 
white  sugar ;  add  the  juice  of  two  lemons,  heating  well, 
and  adding  two  cups  boiling  water ;  serve  over  the  toast 
as  a  sauce,  and  you  will  find  it  a  very  delicious  dish. 

FKIED  BKEAD  IN  BATTER. 

M.  A.  T. 

Take  one  tablespoon  sweet  light  dough ;  dissolve  it  in 
one  cup  sweet  milk ;  add  three  or  four  eggs,  one  and  a 
half  cups  flour,  one  teaspoon  of  salt ;  cut  some  thin  slices 
of  light  bread,  dip  in  this  batter,  and  fry  in  hot  lard ; 
sprinkle  with  powdered  sugar,  and  garnish  with  jelly. 

CODFISH  BALLS. 

Mrs.  Banks. 

Take  four  cups  of  mashed  potatoes;  three  cups  of 
boiled  codfish  minced  fine ;  add  butter ;  mix  well  together ; 
then  add  two  well  beaten  eggs,  beating  it  up  again  thor- 
oughly ;  drop  by  spoonfuls  into  hot  lard  and  fry  the  same 
as  doughnuts.     Are  nice  fried  in  croquette  baskets. 

CODFISH  PUFF. 

Mrs.  Banks. 

Recipe  the  same  as  for  codfish  balls  put  in  an  earthem 
baking  plate ;  smooth  over  the  top,  and  put  over  some 
butter,  and  then  in  a  hot  oven  to  bake. 


VALUABLE   EECIPE8.  163 

CODFISH  HASH. 

Mrs.  N.  P.  Wilder. 

One  pint  boiled  picked  codfish  well  freshened,  one 
quart  cold  boiled  chopped  potatoes  mixed  well  together, 
three  slices  salt  pork  freshened,  cut  in  very  small  pieces 
and  fried  brown ;  remove  half  the  pork,  and  add  your  fish 
and  potatoes  to  the  remainder ;  let  it  stand  and  steam  five 
minutes  without  stirring;  be  careful  not  to  let  it  burn; 
then  add  one-third  cup  milk  and  stir  thoroughly ;  put  the 
remainder  of  the  pork  around  the  edge  of  the  spider,  and 
a  little  butter  over  it ;  simmer  it  over  a  slow  fire  for  half 
an  hour,  until  a  brown  crust  is  formed,  when  turn  it  over 
on  a  platter  and  serve. 

BEEF  HASH. 

Chop  fine  cold  beef,  either  boiled  or  baked ;  have  ready 
cold  boiled  potatoes ;  to  one  pint  of  meat  put  one  pint 
and  a  little  more  of  potatoes,  chopped  fine ;  have  ready  a 
spider,  with  a  good  piece  of  butter  in  it ;  put  in  the  hash ; 
season  with  pepper  and  salt,  and  then  add  rich  milk  or 
cream.     Milk  is  a  very  great  improvement. 

COKNED  BEEF  HASH. 

One  and  one-half  pounds  nice  corned  beef,  boiled  ten- 
der and  chopped  fine;  one-third  more  potatoes  when 
chopped  than  meat;  three  large  onions  sliced  fine  and 
browned  in  butter,  and  when  tender,  add  the  meat  and 
potatoes,  well  seasoned  with  salt  and  pepper ;  enough 
water  to  moisten,  A  small  red  pepper  chopped  fine  is  a 
great  improvement.     It  is  good  without  onions  also. 


164  THE   HOME  OOOK   BOOK. 

BKEAKFAST  STEAK. 
A  nice  steak  of  beef  or  veal;  pound  it  with  a  steak 
Inallet,  if  tough ;  lay  in  a  baking  tin,  dredge  it  lightly 
mth  flour,  season  with  salt  and  pepper,  and  if  you  like, 
a  little  chopped  parsley ;  then  put  in  the  oven  and  bake 
for  twenty  or  thirty  minutes,  or  until  sufficiently  well  done ; 
take  it  up,  put  it  on  the  platter,  spread  with  butter,  and 
dredge  into  the  juices  of  the  meat  in  the  baking  pan,  a 
little  flour,  and  season  with  butter ;  let  this  boil  up,  and 
pour  over  the  steak.     This  is  very  nice. 

SIDE  DISH. 

R.  A.  Sibley. 
Chopped  cold  meat  well  seasoned ;  wet  with  gravy,  if 
convenient,  put  it  on  a  platter ;  then  take  cold  rice  made 
moist  with  milk  and  one  egg,  season  with  pepper  and  salt ; 
if  not  sufficient  rice,  add  powdered  bread  crumbs  ;  place 
this  around  the  platter  quite  thick ;  set  in  oven  to  heat 
and  brown, 

ANOTHER  SIDE  DISH. 

R.  A.  Sibley. 
Cold  turkey,  chicken  or  any  cold  meat,  chopped  fine, 
seasoned  with  salt,  pepper  and  gravy  ;  lay  pie  crust  round 
the  edge  of  the  platter,  and  cover  the  same ;  bake  a  nice 
brown  in  the  oven.  Very  little  meat  makes  a  dish  for 
several  persons. 

HAM  AND  EGGS. 

Anonymous. 
Take  pieces  of  cold  ham  chopped,  and  after  cooking, 
add  beaten  eggs  to  suit  your  taste. 


VALUABLE   EECIPE8.  155 

A  NICE  BEEAKFAST  DISH. 

Harriet  N.  Jenks. 

Mince  cold  beef  or  lamb  ;  if  beef  put  in  a  pinch  of  pul- 
verized cloves;  if  lamb,  a  pinch  of  summer  savory  to 
season  it,  very  little  pepper  and  some  salt,  and  put  it  in  a 
baking  dish ;  mash  potatoes  and  mix  them  with  cream 
and  butter  and  a  little  salt,  and  spread  them  over  the 
meat ;  beat  up  an  egg  with  cream  or  milk,  a  very  little ; 
spread  it  over  the  potatoes,  and  bake  it  a  short  time,  suffic- 
ient to  warm  it  through  and  brown  the  potatoes. 

POTATO  PUFFS. 

S.  S.  Pifirce. 

Take  cold  roast  meat  (either  beef,  veal  or  mutton) ; 
clear  it  from  gristle ;  chop  fine ;  season  with  pepper  and 
salt ;  boil  and  mash  some  potatoes,  and  make  them  into 
a  paste  with  one  or  two  eggs ;  roll  it  out  with  a  little  flour ; 
cut  it  round  with  a  saucer ;  put  your  seasoned  meat  on 
one  half;  fold  it  over  like  a  puff;  turn  it  neatly  round, 
and  fry  it  a  light  brown.     Nice  for  breakfast. 

POTATO  PUFF. 

Anonymous. 

Mealy  potato,  nicely  mashed  and  seasoned  with  rich 
milk,  butter,  salt,  pepper  and  two  eggs ;  the  whites  and 
yolks  well  beaten  separately.  Mix  all  lightly  together,  put 
in  a  pie  dish  and  in  the  oven  to  brown.  The  crust  is 
made  richer  by  spreading  with  a  little  butter  after  putting 
in  the  oven. 


166  THE    HOME   COOK    BOOK. 

RICE  CAKES. 

Mrs.  A.  M.  Gibbs. 

One  teacup  of  soft  boiled  rice,  the  yolk  of  one  egg,  a 
pinch  of  salt,  two  tablespoons  of  sifted  flour,  beaten  well 
together ;  add  sweet  milk  until  it  is  about  the  consistency 
of  sponge  cake  or  thick  cream,  and  just  before  baking  stir 
in  lightly  the  beaten  white  of  the  egg.  The  less  flour  used 
the  better  for  invalids. 

CHICKEN  CROQUETTES. 

Mrs.  Chaftee,  Detroit. 

One  plump  chicken,  two  pounds  veal  cut  from  the 
round.  Boil  chicken  and  veal  separately  in  cold  water, 
just  enough  to  cover ;  pick  to  pieces  and  chop.  Cut  up 
one-third  of  a  loaf  of  bread  and  soak  in  the  broth  of  the 
chicken  while  warm ;  put  all  in  a  chopping  bowl ;  season 
with  salt,  pepper,  mace  and  nutmeg ;  beat  three  eggs  light 
and  mix  with  the  above  ingredients ;  make  up  in  oblong 
balls ;  fry  brown  in  hot  lard  and  butter,  equal  parts. 

VEAL  STEW. 

Two  pounds  of  veal  steak  cut  in  strips.  Put  in  cold 
water  in  a  skillet  or  spider  and  over  the  fire.  The  water 
should  be  just  sufficient  to  cover  the  meat.  Pare,  wash 
and  slice  one  small  potato  and  put  in  with  the  meat.  Stew 
for  twenty  or  thirty  minutes  gently,  taking  care  that  the 
water  does  not  boil  away.  Have  ready  two  or  three  eggs 
boiled  in  the  shell.  When  the  meat  is  tender  add  to  the 
broth  one  cup  of  fresh  milk  and  one  heaping  tablespoon 
of  flour  wet  with  milk ;  season  all  with  butter,  salt  and 


VALUABLE   KEOIPES.  167 

pepper,  and,  if  you  like,  a  little  parsley.  Cut  the  hard 
boiled  eggs  in  slices  and  put  into  the  broth.  Let  all  boil 
up  once,  and  serve  with  or  without  toast  on  the  platter. 
A  very  nice  breakfast  dish. 

BAKED  EGGS. 

Mrs.  L.  M.  Angle. 

Break  six  or  seven  eggs  into  a  buttered  dish,  taking  care 
that  each  is  whole,  and  does  not  encroach  upon  the  others 
so  much  as  to  mix  or  disturb  the  yolks ;  sprinkle  with 
pepper  and  salt,  and  put  a  bit  of  butter  upon  each.  Put 
into  an  oven  and  bake  until  the  whites  are  set.  This  is 
far  superior  to  fried  eggs,  and  very  nice  for  breakfast, 
served  on  toast  or  alone. 

POACHED  EGGS. 

Break  as  many  eggs  as  you  wish  to  use,  one  at  a  time, 
and  drop  carefully  into  a  spider  filled  with  boiling  water. 
When  the  whites  of  the  eggs  are  well  set,  slip  a  spoon 
carefully  under  and  take  out,  laying  each  upon  a  small 
piece  of  buttered  toast  on  the  platter.  Put  a  very  small 
piece  of  butter  on  each  egg,  a  slight  dash  of  pepper,  and 
serve  immediately. 

EGG  BASKETS. 

Mrs.  F.  M.  Cragin. 

Make  these  for  breakfast  the  day  after  you  have  had 
roast  chicken,  duck,  or  turkey  for  dinner.  Boil  six  eggs 
hard,  cut  neatly  in  half  and  extract  the  yolks ;  rub  these 
to  a  paste  with  some  melted  butter,  pepper  and  salt  and 


158  THE  HOME  COOK  BOOK. 

set  aside.  Pound  the  minced  meat  of  the  cold  fowl  fine 
in  the  same  manner  and  mix  with  the  egg  paste,  moisten- 
ing with  melted  butter  as  you  proceed,  or  with  a  little 
gravy  if  you  have  it  to  spare ;  cut  off  a  slice  from  the  hol- 
lowed whites  of  the  egg  to  make  them  stand ;  fill  in  with 
the  paste ;  arrange  close  together  upon  a  flat  dish  and 
pour  over  them  the  gravy  left  from  yesterday's  roast, 
heated  boiling  hot,  and  mellowed  by  a  few  spoons  of 
cream  or  rich  milk. 

ESCALOPED  EGGS. 

Put  into  a  buttered  baking  dish  a  layer  of  bread-crumbs 
moistened  with  milk  or  meat  broth.  Have  ready  some 
hard  boiled  eggs ;  prepare  a  thick  drawn  butter  gravy,  to 
which  you  must  add  a  well-beaten  egg.  (There  need  be 
but  a  small  quantity  «f  this,  not  more  than  half  a  teacup 
for  five  eggs.)  In  the  drawn  butter  dip  each  slice  of  egg 
and  place  a  layer  upon  the  bread  crumbs ;  sprinkle  these 
with  minced  meat  of  ham,  veal,  or  chicken.  Upon  this 
place  another  layer  of  bread  crumbs  and  eggs  and  meat 
until  you  have  used  all  the  eggs  •  cove*:  with  sifted  bread 
crumbs  and  heat  well  through. 


OMELETS. 


HOW  TO  MAKE  AN  OMELET. 
A  distinguished  authority  says  :     In  preparing  a»  omo' 


VALUABLE   BECIPBS.  159 

let  remember  five  things  —  a  clean  pan ;  the  eggs  must 
not  be  beaten  too  much ;  the  omelet  must  not  be  too 
large;  three  eggs  are  better  than  six  eggs,  which  make 
two  omelets ;  they  should  not  be  too  much  cooked ;  they 
should  be  eaten  immediately,  or  they  become  tough  and 
more  like  a  pancake.  To  which  we  would  add  that  the 
finest  omelets  have  no  milk  added  to  them.  The  eggs 
should  be  broken  into  a  dish  and  beaten  up  with  a  little 
minced  parsley.  The  butter  should  be  melted  in  the 
saucepan,  then  the  omelet  poured  in,  and  as  soon  as  well 
set  so  the  cook  can  raise  the  edges,  should  be  folded 
and  taken  up. 

OMELET. 

With  ham,  cold  tongue  and  other  meats.  Beat  half  a 
dozen  eggs  quite  light,  have  ready  minced  meat  of  ham  or 
tongue,  cold  chicken  or  veal ;  put  this  into  a  dish  with  a 
little  butter  to  warm  through,  but  not  to  fry.  Then  turn 
the  eggs  into  a  spider,  in  which  you  have  previously 
heated  two  or  three  tablespoons  of  butter.  Let  the  ome- 
let brown  lightly  on  the  lower  side  and  the  upper,  form- 
ing a  thin  custard,  and  season  to  taste.  Then  put  in  the 
meat,  fold  the  omelet  over  and  take  up  quickly.  Serve 
immediately. 

OMELET. 

Miss  E.  C.  Harris. 

One  cup  of  milk,  one  tablespoon  flour  stirred  into  thg 
milk;  four  eggs,  the  yolks  and  whites  beaten  separately; 
one-half  tablespoon  melted  butter  stirred  into  the  mixture ; 


160  THE    HOME  COOK   BOOK. 

a  little  salt.  Stir  in  the  whites  before  putting  it  into  the 
spider.  Cook  on  top  of  the  stove  about  ten  minutes,  then 
set  the  spider  in  the  oven  to  brown  the  top.  To  be  eaten 
a^  soon  as  taken  from  the  oven.     Very  nice. 

OMELET  SOUFFLE. 

Mrs.  Lamkin. 
One  pint  boiled  milk,  three  spoons  flour,  yolks  of  seven 
eggs,  beaten  with  the  flour ;  season  with  pepper  and  salt, 
and  add  a  piece  of  butter  size  of  egg ;  mix  well,  then  add 
whites  well  beaten  ;  bake  twenty  minutes. 

FRIED  OMELET. 

Mrs.  F.  B.  Orr. 
Three  eggs,  two  gills  milk,  two  tablespoons  flour,  a  lit- 
tle salt  and  pepper,  fried  on  hot  griddle. 

FRIAE'S  OMELET 

Mrs.  DeForest,  Freeport. 

Boil  a  dozen  apples,  as  for  sauce ;  stir  in  one-fourth 
pound  of  butter,  ditto  white  sugar ;  when  cold,  add  four 
well  beaten  eggs,  and  a  few  spoons  of  cream  ;  put  it  into 
a  baking  dish,  well  buttered,  and  thickly  strewn  with 
bread  crumbs  on  the  bottom  and  sides ;  strew  currants 
over  the  top.  Bake  forty-five  minutes ;  turn  on  a  platter, 
and  sift  sugar  over  it.  Serve  with  sugar  and  cream,  or  a 
boiled  custard  ;  the  latter'  is  much  the  nicer. 

OMELET. 

E.  V.  Case,   Elmhurst. 
Take  three  eggs,  beat  the  whites  and  yolks  separately; 


VALUABLE   KECIPE8.  161 

to  the  yolks  after  they  are  beaten,  add  a  half  teaspoon  of 
salt  and  a  teacup  of  rich  cream,  in  which  a  heaping  tea- 
spoon of  flour  has  been  smoothly  rubbed ;  lastly  stir  in 
the  whites  which  have  been  beaten  as  for  cake;  have 
ready  a  spider  in  which  has  been  melted  a  tablespoon  of 
lard,  and  which  is  as  hot  as  can  be  and  not  be  burned ; 
pour  in  the  mixture  and  let  it  stand  till  it  is  a  rich  brown 
on  the  bottom. 

FKENCE  OMELET. 

M. 
One  cup  boiling  milk  Mrith  one  tablespoon  of  butter 
melted  in  it;  pour  this  on  one  cup  of  bread  crumbs  (the 
bread  must  be  light) ;  add  salt,  pepper  and  the  yolks  of 
six  eggs  well  beaten ;  mix  thoroughly ;  and  lastly,  add  the 
six  whites  cut  to  a  stiff  froth ;  mix  lightly  and  fry  with  hot 
butter ;  this  will  make  two ;  when  almost  done,  turn 
together  in  shape  of  half  moon. 

BOILED  OMELET. 

E.  M.  Walker. 
Four  eggs  well  beaten  up  with  a  little  pepper,  salt,  nut- 
meg, chopped  parsley  and  chives  ;  one-half  pint  of  cream 
(or  milk) ;  half  fill  little  well  buttered  cups  or  moulds  and 
set  them  in  boiling  water ;  boil  for  ten  minutes,  then  turn 
out.     They  may  be  served  with  a  sauce. 

BAKED  OMELET. 

Mrs.  Edward   Ely. 
Six  eggs,  two  tablespoons  of  flour,  a  little  salt,  one  cup 
of  milk.     Take  a  little  of  the  milk,  and  stir  the  flour  into 


162  THE  HOME  COOK  BOOK. 

it ;  add  the  rest  of  the  milk,  and  the  yolks  of  the  eggs ; 
then  beat  the  whites  of  the  eggs  to  a  stiff  froth,  and  pour 
into  the  flour,  milk  and  yolks ;  put  a  piece  of  butter  the 
size  of  a  small  egg  into  an  iron  spider,  and  let  it  get  hot, 
but  not  so  the  butter  will  burn ;  then  pour  the  mixture  in 
and  put  in  a  moderate  oven  to  bake  in  the  spider.  It 
takes  about  ten  minutes  to  bake.  Then  slip  a  knife  under 
and  loosen,  and  slip  off  on  a  large  plate  or  platter. 

OMELET. 

M.  A.  T. 
Seven  eggs  beaten  separately ;  add  the  yolks,  one-half 
teacup  sweet  milk  or  cream,  a  tablespoon  of  flour,  salt  and 
pepper ;  after  beating  them  very  light,  mix  well ;  lastly, 
add  the  whites  cut  to  a  stiff  froth ;  mix  very  lightly  and 
only  a  little.  Fry  with  butter  on  a  quick  fire.  When 
brown,  fold  together  and  serve  immediately.  This  will 
make  two  omelets. 

YEAL  OMELET. 

Mrs.  J.  S.  Gano. 
Three  pounds  of  lean  veal,  two  eggs,  six  small  butter 
crackers,  one  tablespoon  of  thyme,  one  of  salt,  one  of  pep- 
per, two  of  milk ;  knead  it  like  bread  and  bake  it  two 
hours  in  a  slow  oven,  basting  it  with  butter  often,  then 
slice  for  tea. 

CHEESE  SCALLOP. 

Soak  one  cup  of  dry  bread  crumbs  in  fresh  milk.  Beat 
into  this  three  eggs ;  add  one  tablespoon  of  butter  and 
one-half  a  pound  of  grated  cheese ;  strew  upon  the  top 


VALUABLE   EECIPES.  163 

sifted  bread  crumbs,  and  bake  in  the  oven  a  delicate 
brown.  An  excellent  relish  when  eaten  with  thin  slices 
of  bread  and  butter. 

CHEESE  SANDWICHES. 

Anonymous. 

One-half  a  pound  of  mild  fresh  cheese  grated,  a  table- 
spoon of  butter,  the  yolk  of  three  hard  boiled  eggs  and  a 
teaspoon  of  mayonaise.  Mash  the  yolks  well,  and  mix 
with  the  other  ingredients.  Spread  thinly  cut  slices  of 
bread  with  butter,  and  spread  with  the  dressing;  then 
roll  or  fold  together  as  sandwiches.     Very  nice  for  lunch. 

WELSH  EABBIT. 

Mrs.  Anna  Marble. 
One  pound  of  cheese,  melt ;  mix  three  tablespoons  of 
olive  oil,  one  tablespoon  dry  mustard,  one  teaspoon  salt ; 
pepper  to  taste.     Put  these  in  cheese  when  melted  ;  add 
one-half  pint  ale. 

CHEESE  FONDU. 

After  Marion  Harland. 
Soak  one  cup  of  very  dry  fine  bread  crumbs  in  two 
scant  cups  of  milk  (rich  and  fresh,  or  it  will  curdle) ; 
beat  into  this  three  eggs  whipped  very  light,  add  one 
small  tablespoon  of  melted  butter,  pepper  and  salt,  and 
lastly  one-half  a  pound  of  old  cheese  grated.  Butter  a 
neat  baking  dish,  pour  Xh^fondu  into  it;  strew  dry  bread 
crumbs  over  the  top,  and  bake  in  a  quick  oven  a  delicate 
brown.  Serve  immediately  in  the  baking  dish,  as  it  soon 
falls.    A  delicious  relish. 


164  THE   HOME  CX)OK    BOOK. 

FISH  KELISH. 

After  Marlon  Harland. 

One  cup  of  drawn  butter  with  an  egg  beaten  in,  two 
hard  boiled  eggs,  mashed  potato  (a  cup  will  do),  one  cup 
of  cold  fish  (cod,  halibut  or  shad),  roe  of  cod  or  shad 
and  one  teaspoon  of  butter,  one  teaspoon  of  minced 
parsley,  pepper  and  salt  to  taste.  Method  :  Dry  the  roe 
previously  well  boiled ;  mince  the  fish  fine  and  season  ; 
wash  up  the  roe  with  the  butter  and  the  yolks  of  t;he 
boiled  eggs ;  cut  the  white  into  thin  rings ;  put  a  layer 
of  mashed  potatoes  at  the  bottom  of  a  deep  buttered 
dish ;  then  alternate  layers  of  fish ;  drawn  butter  with 
the  rings  of  the  whites  embedded  in  this  roe ;  more  potato 
at  top ;  cover  and  set  in  the  oven  until  it  smokes  and 
bubbles;  brown  by  removing  the  cover  a  few  minutes. 
Send  to  table  in  the  baking  dish,  and  pass  pickles  with  it. 

LAPLANDEKS  FOE  BKEAKFAST. 

Mrs.  A.  L:  Chetlain. 

Three  eggs,  three  cups  of  flour,  three  cups  of  sweet 
milk,  one  teaspoon  of  melted  butter,  and  a  little  salt ;  beat 
well  together,  then  bake  in  iron  moulds. 

BREAKFAST  GEMS. 

Mrs.  Brown. 

One  cup  sweet  milk,  one  and  a  half  cups  flour,  one 
egg,  one  teaspoon  salt,  one  teaspoon  baking  powder; 
beaten  together  five  minutes  ;  bake  in  Aof  gem  pans,  in  a 
hot  oven  about  fifteen  minutes. 


VALUABLE   EECIPES.  165 

BKEAKFAST  BUNS. 

Mrs.  J.  W.  Preston. 

Two  cups  of  flour,  three-fourths  cup  of  corn  meal, 
three-fourths  cup  of  butter,  one-half  cup  of  sugar,  two 
eggs  beaten,  one  cup  of  milk,  three  teaspoons  baking 
powder ;  bake  in  hot  oven  twenty  minutes. 

QUICK  SALLY  LUNN. 

One  cup  of  sugar,  one-half  a  cup  of  butter ;  stir  well 
together,  and  then  add  one  or  two  eggs  ;  put  in  one  good 
pint  of  sweet  milk,  and  with  sufficient  flour  to  make  a 
batter  about  as  stiff"  as  cake ;  put  in  three  teaspoons  of 
baking  powder;  bake  and  eat  hot  with  butter,  for  tea  or 
breakfast. 

BREAKFAST  CAKE. 

Mrs.  C.  Bradley. 

One  pint  of  flour,  three  tablespoons  of  butter,  three 
tablespoons  of  sugar,  one  egg,  one  cup  sweet  milk,  one 
teaspoon  cream  tartar,  one-half  teaspoon  soda;  to  be 
eaten  with  butter. 

EYE  CAKES  FOR  TEA. 

Harriet  N.  Jenks. 

Two  teacups  of  rye  flour,  one  of  wheat  flour,  one  of 
sour  milk,  one  teaspoon  of  soda,  put  in  the  sour  milk,  and 
while  foaming  stir  it  in  the  flour  and  rye,  with  one-half 
teaspoon  of  salt,  one-half  teacup  of  molasses ;  make  it 
stiff"  and  turn  it  into  a  buttered  pan ;  spread  it  smooth 
with  a  spoon  dipped  in  hot  water;  bake  one- half  hour. 


166  THE  HOME  COOK  BOOK. 

RYE  GRIDDLE  CAKES. 

Stir  into  sour  milk  sufificient  rye  flour  to  make  a  batter 
for  griddle  cakes  ;  add  salt  and  a  little  soda,  and  bake  on 
a  hot  griddle.     These  are  very  simple,  but  very  nice. 

JOLLY  BOYS. 

Jeannie  Brayton. 

One  quart  corn  meal;,  scald  and  cool;  one  pint  of 
flour,  two  eggs,  one  teaspoon  soda,  two  of  cream  tartar,  a 
little  milk,  salt ;  make  as  thick  as  pancakes,  and  fry  in 
hot  lard.     Nice  for  breakfast. 

GRAHAM  BREAKFAST  CAKES. 

Mrs.  A.  M.  Gibbs. 

Two  cups  of  Graham  flour,  one  cup  of  wheat  flour,  two 
eggs  well  beaten ;  mix  with  sweet  milk,  to  make  a  very 
thin  batter ;  bake  in  gem  irons ;  have  the  irons  hot,  then 
set  them  on  the  upper  grate  in  the  oven;  will  bake  in 
fifteen  minutes. 

TEA  CAKE. 

Mrs.  H.  P.  Stowel). 

One  egg,  one  cup  sugar,  one  cup  sweet  milk,  piece  of 
butter  size  of  an  egg,  one  teaspoon  cream-tartar,  one- 
half  teaspoon  soda,  one  pint  of  flour.     Eaten  warm. 

COTTAGE  CHEESE. 

Mrs.  A.  M.  Gibbs. 

Pour  boiling  water  on  the  thick  milk  in  the  pan  in 
which  it  has  turned,  stirring  while  you  pour ;  as  soon  as 


VALUABLE   KECTPES.  167 

the  milk  separates  from  the  whey  and  begins  to  appear 
cooked,  let  it  settle ;  in  a  minute  or  two  most  of  the  water 
and  whey  can  be  poured  off;  if  not  sufficiently  cooked, 
more  hot  water  may  be  used ;  set  the  pan  on  edge,  and 
with  your  spoon  or. hand  draw  the  curd  to  the  upper  side, 
pressing  out  as  much  water  as  possible ;  if  desired,  it  can 
stand  a  few  moments  in  cold  water ;  when  squeezed  dry, 
work  the  curd  fine,  rolling  it  between  the  hands ;  add  salt 
and  cream  to  taste ;  in  ver)'  warm  weather  when  the  milk 
has  turned  quickly,  it  is  very  palatable  without  the  addi- 
tion of  cream. 

WHITE  CORN  BREAD. 

Mrs.  E.  S.  Cheeseborough. 

One  pint  of  meal  thoroughly  scalded  with  hard-boiling 
water.  Butter  the  size  of  an  egg  and  one  well-beaten 
sgg ;  add  milk  to  make  it  just  thin  enough  to  flow  over 
the  pan.    Have  the  batter  an  inch  thick,  and  then  bake. 

YPSILANTI  EGG  ROLLS. 

Mrs.  A.  M.  Gibbs. 
Allow  one  egg  for  each  person,  two  cups  of  milk  for 
three  eggs,  four  teaspoons  of  flour.  Beat  whites  and 
yolks  separately,  and  add  the  eggs  last.  Put  a  very  little 
of  the  mixture  into  a  hot  frying  pan  well  greased  with 
butter ;  roll  as  you  would  omelet  and  put  on  a  platter. 
Send  in  hot.  For  breakfast  or  tea.  Can  be  eaten  with 
sugar. 


VEGETABLES. 


**  Witness,  thou  best  A  nana,  thou  the  pride 
Of  vegetable  life,  beyond  whate'r 
The  poets  imaged  in  the  golden  age. 
Quick,  let  me  strip  thee  of  thy  tufty  coat, 
Spread  thy  ambrosial  stores,  and  feast  with  Jove." 

—  Thompson. 

BOILED  POTATOES. 

Old  potatoes  are  better  for  being  peeled  and  put  in  cold 
water  an  hour  before  being  put  over  to  boil.  They  should 
then  be  put  into  fresh  cold  water,  when  set  over  the  fire. 
New  potatoes  should  always  be  put  into  boiling  water, 
and  it  is  best  to  prepare  them  just  in  time  for  cooking. 
Are  better  steamed  than  boiled. 

MASHED  POTATOES. 

Mrs.  F.  D.  J. 

Peel  the  potatoes,  and  let  them  stand  in  cold  water  for 
half  an  hour ;  then  put  in  the  steamer  over  boiling  water 
and  cook  them  until  mealy  and  ^ui'ie  tender.  Have  ready 
an  earthen  basin,  or  a  bright  tin  pan,  into  which  you  will 
put  your  potatoes,  so  that  while  mashing  and  preparing, 

(168) 


VALUABLE   RECIPES.  169 

they  can  be  kept  on  the  stove  and  hot.  Now  mash  well 
and  finely  with  the  potato-masher,  and  then  season  with 
salt ;  allow  a  generous  piece  of  butter,  and  lastly,  add  a 
teacup  of  rich  milk ;  mix  altogether  well,  and  then  take 
up  on  a  deep  dish. 

There  will  now  be  three  or  four  ways  to  finish  this,  and 
which  are,  first  by  putting  a  little  butter  on  the  top,  after 
smoothing  nicely,  and  putting  it  a  moment  at  the  mouth 
of  the  oven,  and  then  serving  quite  hot ;  or,  you  may  put 
it  into  the  oven,  which  should  be  quick  and  hot,  and  bake 
the  crust  of  a  rich  brown.  Or,  again,  the  top  may  be 
scored  a  golden  brown  with  steel  bars  made  for  this  pur- 
pose. Or,  lastly,  after  mashing  the  potato,  put  it  into  a 
mold  and  shape  it;  then  loosen  it  from  the  mold  and  turn 
it  on  to  a  flat  piece  of  sheet  iron,  large  enough  to  cover 
the  bottom  of  the  mold  with  handles  at  the  sides.  Then 
have  ready  hot  lard  in  which  you  immerse  the  molded 
potato  and  fry  a  rich  golden  brown.  Take  out  and  with 
a  knife  under,  slide  carefully  on  your  platter.  Garnish 
the  dish  around  with  curled  parsley  leaves.  If  the  potato 
is  put  in  the  oven  to  brown,  it  should  be  put  in  a  baking 
plate  and  may  be  sent  to  the  table  in  the  dish  in  which  it 
is  baked,  with  a  knitted  cover  over. 

POTATOES  AND  CKEAM. 

Mince  cold  boiled  potatoes  fine;  put  them  into  a  spider 
with  melted  butter  in  it ;  let  them  fry  a  little  in  the  butter 
well  covered ;  then  put  in  a  fresh  piece  of  butter,  season 
with  salt  and  pepper,  and  pour  over  cream  or  rich  milk ; 
let  it  boil  up  once  and  serve. 


170  THE  HOME    OOOK   BOOK. 

POTATOES  FRIED. 

Mrs.  A. 

Pare  potatoes ;  cut  in  pieces  one-half  inch  wide,  and  as 
long  as  the  potato ;  keep  them  in  cold  water  till  wanted ; 
drop  in  boiling  lard ;  when  nearly  done,  take  them  out 
with  a  skimmer  and  drain  them ;  boil  up  the  lard  again, 
and  drop  them  back,  and  fry  till  done  ;  this  makes  them 
puff  up ;  sprinkle  with  salt  and  serve  very  hot. 

SARATOGA  FRIED  POTATOES. 

Cut  into  thin  slices ;  put  them  in  cold  water  over  night 
with  a  small  piece  of  alum  to  make  them  crisp ;  rinse  in 
cold  water,  and  dry  with  crash  towel ;  fry  light  brown  in 
boiling  lard 

POTATO  CROQUETTES. 

Take  finely  mashed  potato  and  mix  through  it  sufficient 
salt,  pepper  and  butter  to  season  well,  with  sweet  milk  or 
cream  to  moisten ;  mix  thoroughly  with  this  one  beaten 
egg,  and  then  make  up  into  small  rolls,  being  careful  to 
have  the  surface  perfectly  smooth.  Have  ready  one  plate 
with  a  beaten  egg  upon  it,  and  another  with  cracker 
crumbs.  Dip  each  roll  into  the  egg  and  then  into  the 
crumbs,  and  fry  of  a  rich  golden  brown  in  hot  lard.  Lay 
the  croquettes  on  brown  paper  first,  and  serve  on  a  napkin. 

PARSNIPS. 

Boil  until  tender  in  a  little  salted  water ;  then  take  up ; 
skim  them,  cut  in  strips,  dip  in  beaten  egg,  and  fry  in 
melted  butter  or  hot  lard. 


VALUABLE   RECIPES.  171 

TUKNIPS. 

Boil  until  tender ;  mash  and  season  with  butter,  pepper, 
salt  and  a  little  rich  milk  or  cream.     Serve  with  mutton. 

BEETS. 

Clean  these  nicely,  but  do  not  pare  them,  leaving  on  a 
short  piece  of  the  stalk.  Then  put  over  to  boil  in  hot 
water.  Young  beets  will  cook  tender  in  an  hour;  old 
beets  require  several  hours  boiling.  When  done,  skin 
quickly  while  hot ;  slice  thin  into  your  vegetable  dish,  put 
on  salt,  pepper  and  a  little  butter ;  put  over  a  little  vinegar 
and  serve  hot  or  cold. 

BAKED  SQUASH. 

Cut  in  pieces,  scrape  well,  bake  from  one  to  one  and  a 
half  hours,  according  to  the  thickness  of  the  squash ;  to 
be  eaten  with  salt  and  butter  as  sweet  potatoes. 

FRIED  SQUASHES 

Mrs.  F.  M.  Cragin. 

Cut  the  squash  into  thin  slices,  and  sprinkle  it  with  salt ; 
let  it  stand  a  few  moments ;  then  beat  two  eggs,  and  dip 
the  squash  into  the  egg ;  then  fry  it  brown  in  butter. 

SUMMER  SQUASHES. 

Cook  them  whole ;  when  tender,  if  large,  skin  and 
remove  the  seeds;  if  small,  this  will  not  be  necessary; 
drain  and  press  the  water  out  with  a  plate ;  then  put  them 
in  a  stew-pan,  and  season  well  with  butter,  pepper  and 
salt  and  a  tablespoon  of  cream. 


172  THE  HOME  COOK  BOOK. 

GEEEN  COEN— BOILED. 

Throw  the  ears,  when  husked,  into  a  kettle  of  boiling 
water,  slightly  salted,  and  boil  thirty  minutes.  Serve  in  a 
napkin. 

GKEEN  COKN  OYSTEKS. 

To  a  pint  of  grated  corn  add  two  well  beaten  eggs; 
one-half  cup  of  cream,  and  a  half  cup  of  flour,  with  one- 
half  spoon  of  baking  powder  stirred  in  it ;  season  with 
pepper  and  salt  and  fry  in  butter,  dropping  the  batter  in 
spoonfuls ;  serve  a  few  at  a  time,  very  hot,  as  a  relish  with 
meats. 

COEN  OTSTEES. 

Mrs.  W.  P.  Nixon. 

One  dozen  ears  of  com ;  two  eggs ;  salt,  pepper  and  a 
dredging  of  flour;  grate  the  raw  corn,  over  which  dredge 
a  little  flour ;  season  well ;  add  the  beaten  eggs  and  fry 
quickly  in  butter. 

GEEEN  COEN  PATTIES. 

M. 

Grate  as  much  corn  as  will  make  one  pint ;  one  teacup 
flour,  one  spoonful  butter,  one  egg,  pepper  and  salt  to  taste. 
If  too  thick,  add  a  little  milk,  and  fry  in  butter, 

SOUTHEEN  WAY  OF  BOILING  EICE. 

Mrs.  James  S.  Gibbs. 

Pick  over  the  rice ;  rinse  it  in  cold  water  until  perfectly 
clean,  then  put  it  in  a  pot  of  boiling  water,  allowing  a 


VALUABLE   RECIPES.  173 

quart  of  water  to  less  than  a  teacup  of  rice ;  boil  it  hard 
seventeen  minutes;  drain  off  the  water  very  close,  and 
let  it  steam  fifteen  minutes  with  the  lid  off.  When  care- 
fully done  in  this  way,  each  kernel  of  rice  stands  out  by 
itself,  while  it  is  perfectly  tender.  The  water  in  which 
the  rice  has  been  boiled,  makes,  it  is  said,  good  starch  for 
muslin,  if  boiled  a  few  minutes  by  itself, 

SUCCOTASH. 

One  pint  of  green  com  cut  from  the  cob,  and  two-thirds 
of  a  pint  of  Lima  beans ;  let  them  stew  in  just  enough 
water  to  cover  them  until  tender,  then  season  with  butter, 
pepper,  salt  and  a  little  milk;  simmer  together  a  few 
moments  and  serve. 

BOSTO]^  BAKED  BEANS. 

Soak  over  night  one  pint  of  beans  in  clear  water ;  in 
the  morning  parboil  the  beans,  and  at  the  same  time,  in 
another  dish,  parboil  a  piece  of  salt  pork,  about  three 
inches  long  and  wide  and  thick ;  drain  off  the  water  from 
the  beans  and  pork  ;  put  both  together  in  a  deep  pan  with 
the  pork  at  top ;  season  with  one  tablespoon  of  molasses, 
and  bake  for  several  hours.  Add  a  little  water  when  they 
are  put  in  to  bake. 

YANKEE  BAKED  BEANS. 

Mrs.  Higgins. 

Boil  the  beans  until  they  begin  to  crack,  with  a  pound 
or  two  of  salt  fat  pork ;  put  the  beans  in  the  baking  pan ; 
score  the  pork  across  the  top,  and  settle  in  the  middle ; 


174  THE  HOME  COOK  BOOK. 

add  two  tablespoons  of  sugar  or  molasses,  and  bake  in  a 
moderate  oven  six  hours;  they  should  be  very  moist 
when  first  put  into  the  oven,  or  they  will  grow  too  dry  in 
baking ;  do  not  forget  the  sweetening  if  you  want  Yankee 
baked  beans. 

LIMA  BEANS. 

Shell  and  put  into  cold  water  and  let  them  stand  awhile ; 
then  drain  and  put  them  into  boiling  water  and  cook  until 
tender.  Pour  off  the  water  and  season  with  a  little  rich 
milk,  butter,  pepper  and  salt,  and  let  them  simmer  in  this 
dressing  a  few  minutes  before  serving.  Soak  dried  Lima 
beans  over  night,  and  allow  them  over  two  hours  for 
cooking  next  day  for  dinner. 

STRING  BEANS. 

The  yellow  butter  bean  is  the  preferred  variety.  Cut 
off  each  end  and  the  strings  from  both  sides  of  the  pod ; 
then  cut  the  beans  in  strips  lengthwise  or  across ;  put  into 
boiling  water  and  cook  until  perfectly  tender.  It  is  well 
to  allow  two  or  three  hours  to  these,  as  they  can  be  kept 
hot  if  done  before  you  wish  to  serve  them.  Before  send- 
ing to  the  table  drain  them  and  pour  over  them  one-half 
a  teacup  of  rich  milk  or  cream,  and  season  with  butter, 
pepper  and  salt. 

GREEN  PEAS. 

Shell  and  put  into  boiling  water,  cook  from  thirty  to 
thirty- five  minutes ;  drain  and  season  with  rich  milk  or 
cream,  butter,  pepper  and  salt;  some  cooks  also  add  a 


VALUABLE   BECIFE8.  1T5 

little  flour  or  corn  starch  to  thicken  the  gravy,  but  which 
should  be  used  very  sparingly,  not  more  than  a  teaspoon. 
Be  sure  the  peas  are  young ;  old  peas  are  fit  for  nothing 
but  soup, 

ASPAEAGUS. 

Cut  off  the  green  ends,  and  chop  up  the  remainder  of 
the  stalks;  boil  until  tender,  and  season  with  salt  and 
pepper;  have  ready  some  toasted  bread  in  a  deep  dish; 
mix  together  equal  parts  of  flour  and  butter  to  a  cream ; 
add  to  this  slowly,  enough  of  the  asparagus  water  or  clear 
hot  water,  to  make  a  sauce ;  boil  this  up  once ;  put  the 
asparagus  on  the  toast,  and  pour  over  all  the  sauce. 

BAKED  CABBAGE. 

Boil  a  cabbage,  then  put  in  a  colander  and  drain  it 
until  perfectly  dry ;  then  chop  fine ;  put  in  pepper,  salt 
and  a  little  cream,  and  put  in  an  earthern  baking  pan,  and 
into  the  oven.     Bake  one  hour. 

COLD  SLAW. 

One-half  a  head  of  cabbage  chopped  fine ;  rub  to  a 
paste  the  yolks  of  three  hard  boiled  eggs ;  add  a  table- 
spoon of  melted  butter,  one  teaspoon  of  dry  mustard,  one 
tablespoon  of  sugar,  and  one  gill  of  vinegar ;  mix  thor- 
oughly with  the  cabbage,  and  garnish  with  the  whites  of 
eggs  cut  in  rings. 

DKESSED  CABBAGE. 

Mrs.  B.  J.  Seward. 
One  small  teacup  of  vinegar,  one  egg,  two  tablespoon* 


176  THE  HOME  OOOK  BOOK. 

of  sugar,  one  teaspoon  of  salt,  and  butter  half  the  size  of 
an  egg ;  beat  the  egg  before  mixing  with  the  other  ingre- 
dients, which  should  be  previously  put  over  the  fire,  then 
put  in  the  egg ;  stir  until  it  boils ;  cool  and  pour  over 
chopped  or  shaved  cabbage. 

CABBAGE. 

Mrs.  A.  A.  Carpenter. 

Cut  cabbage  as  fine  as  you  can  slice  it ;  boil  in  milk 
thirty  minutes,  then  add  butter,  pepper  and  salt,  and  a 
little  flour  to  thicken. 

CAULIFLOWER. 
Remove  the  leaves ;  cut  the  main  stalk  close  to  the 
flower ;  lay  it  in  boiling  milk  and  water  slightly  salted, 
with  the  stalk  down;  when  done,  take  out  carefully  and 
drain  in  a  colander,  then  place  in  the  vegetable  dish  and 
pour  over  it  a  rich  drawn  butter  dressing. 

ESCALOPED  TOMATOES. 

Put  in  an  earthern  baking  dish,  a  layer  of  crackef 
crumbs  and  small  bits  of  butter ;  then  a  layer  of  tomatoes 
with  a  very  little  sugar  sprinkled  over  them ;  then  anothei 
layer  of  cracker  crumbs  seasoned  with  butter,  and  a  layer 
of  tomatoes,  until  your  dish  is  full,  with  the  cracker 
crumbs  at  the  top ;  pour  over  all  this  a  little  water  to 
moisten,  and  bake  half  hour. 

STEWED  TOMATOES. 

Put  ripe  tomatoes  into  hot  water  and  skin  them ;  then 
throw  them  into  an  earthen  stew  pan  (a  new  tin  will  do, 


VALUABLE   EECTTPES.  177 

but  not  SO  good) ;  cut  up  and  let  the  tomatoes  cook  gently 
a  few  minutes;  season  with  butter,  pepper,  salt,  and 
serve.  Or,  you  may  add  bread  crumbs  and  sugar  to  the 
tomatoes  if  preferred.  Some  cooks  stew  tomatoes  for  a 
long  time,  but  the  flavor  is  finer  if  allowed  to  simmer  but 
a  few  moments,  just  sufficient  time  to  heat  well  through. 

BAKED  TOMATOES. 

Wash,  wipe  and  then  cut  in  two ;  place  them  in  a  baking 
tin  with  the  skin  side  down,  and  season  with  pepper  and 
salt,  and  place  in  a  hot  oven;  take  up  carefully  when 
done,  and  put  bits  of  butter  on  each  piece  of  tomato. 

FEIED  TOMATOES. 

Cut  a  large  Feejee  tomato  in  half,  flour  the  cut  side, 
heat  very  hot,  and  put  the  floured  side  down ;  when  brown 
on  one  side,  turn ;  when  done,  pour  over  a  teacup  of  hot 
cream  or  rich  milk. 

TOMATO  HASH. 

Butter  the  dish  well ;  put  in  a  layer  of  sliced  tomatoes, 
a  layer  of  cold  meat,  sliced  thin  ;  then  a  layer  of  bread 
and  butter,  and  so  on  until  the  dish  is  full,  seasoning  well 
with  pepper  and  salt,  and  beaten  eggs  poured  over  the 
top.    Bake  brown. 

FRIED  EGG  PLANT. 

Mrs.  F.  M.  Cragin. 

Slice  the  egg  plant,  at  least  half  an  inch  thick ;  pare 
each  piece  carefully,  and  lay  in  salt  and  water,  putting  a 


178  THE  HOME  OOOK  BOOK. 

plate  upon  the  topmost,  to  keep  it  under  the  brine,  and 
let  them  remain  for  an  hour  or  more.  Wipe  each  slice, 
dip  in  beaten  egg,  then  in  cracker  crumbs,  and  fry  in  hot 
lard  until  well  done  and  nicely  browned. 

EGG  PLANT  STEWED. 

Put  the  egg  plants  into  cold  water  slightly  salted,  and 
boil  until  they  can  be  pierced  with  a  fork,  having  changed 
the  water  once  in  the  meantime.  Peel  and  mash  and  sea- 
son with  salt  water,  pepper  and  butter.     Serve  hot. 

EGG  PLANT  FEITTEKS. 

Cook  as  above  until  very  tender;  then  drain,  skin  and 
mash  finely ;  mix  with  it  butter,  salt,  and  an  egg,  with  two 
or  three  tablespoons  of  flour,  and  drop  by  spoonfuls  into 
hot  lard. 

MACAKONI. 

Mrs.  M.  C.  Gridley,  Evanston. 
Cook  macaroni  in  water  until  soft ;  then  put  in  a  deep 
dish  with  alternate  layers  of  grated  crackers  and  cheese,  a 
little  salt ;  fill  up  the  dish  with  milk  and  bake  one  hour. 

MACAKONI. 

Pour  over  one-half  a  pound  of  macaroni  one  quart  of 
boiling  water  and  let  it  stand  for  half  an  hour ;  then  drain 
and  pour  cold  water  over  it ;  in  a  few  minutes,  drain  again 
and  put  it  in  a  kettle  of  boiling  milk  and  water ;  when 
tender,  which  will  be  in  a  few  minutes,  drain  it  and  season 
with  butter,  cream,  salt  and  pepper.  Serve  hot.  If  liked, 
add  grated  cheese  to  season. 


VALUABLE   EECIPES.  179 

ONIONS  — BOILED. 

Select  those  of  uniform  size;  remove  the  outer  skin, 
then  boil  until  tender  in  a  large  quantity  of  milk  and 
water ;  the  flavor  will  be  more  delicate.  Drain  them  when 
tender,  and  season  with  butter,  salt  and  pepper. 

ONIONS  — FRIED. 

Peel  and  slice  and  fry  in  lard  or  butter;  season  with 
pepper  and  salt,  and  serve  hot. 

MUSHROOMS  FRIED. 

When  peeled  put  them  into  hot  butter  and  let  them 
heat  thoroughly  through  —  too  much  cooking  toughens 
them.  Season  well  with  butter,  pepper  and  salt.  Serve 
on  buttered  toast ;  a  teaspoon  of  wine  or  vinegar  on  each 
mushroom,  is  a  choice  method. 

MUSHROOMS  STEWED. 

If  fresh,  let  them  lie  in  salt  and  water  about  one  hour, 
then  put  them  in  the  stewpan,  cover  with  water  and  let 
them  cook  two  hours  gently.  Dress  them  with  cream, 
butter  and  flour  as  oysters,  and  season  to  taste. 

SALSIFY  STEWED. 

Scrape  well  and  then  cut  in  round  slices ;  stew  it  in 
sufficient  water  to  cover.  When  tender  turn  off"  nearly  all 
the  water;  add  cream  and  butter,  salt  and  pepper  and  a 
little  flour  rubbed  smooth  in  a  tablespoon  of  milk.  Sal- 
sify when  boiled  tender  is  excellent  scalloped  or  made 
into  croquettes  in  the  same  manner  as  potatoes. 


180  THE   HOME  COOK   BOOK. 

SCALLOPED  OYSTER  PLANT. 

Boil  the  oyster  plant  until  perfectly  tender,  then  take 
out  of  water  and  rub  through  a  colander ;  add  butter, 
pepper,  salt  and  milk,  and  mix  well.  Put  in  a  baking 
dish  and  cover  the  top  with  bread  crumbs,  with  here  and 
there  small  pieces  of  butter.  Set  in  the  oven  and  bake  a 
delicate  brown.  Celery  salt  may  be  used  with  this  for 
flavor,  not  using  quite  the  quantity  of  common  salt. 

SALSIFY  CROQUETTES. 

Are  made  prepared  as  above  before  baking.  The  mix- 
ture should  be  made  thin  into  balls,  dipped  in  beaten  egg 
and  rolled  in  bread  crumbs,  and  fried  as  croquettes  in 
wire  baskets,  always  deep  in  hot  lard  until  of  a  golde»» 
brown. 


PUDDINGS. 


'And  solid  pudding  against  empty  praise." 


EYE'S  PUDDING. 

If  you  want  a  good  pudding,  mind  what  you  are  taught ; 

Take  eggs,  six  in  number,  when  bought  for  a  groat ; 

The  fruit  with  which  Eve  her  husband  did  cozen, 

Well  pared,  and  well  chopped,  at  least  half  a  dozen  ; 

Six  ounces  of  bread,  let  Moll  eat  the  crust. 

And  crumble  the  rest  as  fine  as  the  dust ; 

Six  ounces  of  currants,  from  the  stem  you  must  sort. 

Lest  you  break  out  your  teeth,  and  spoil  all  the  sport; 

Six  ounces  of  sugar  won't  make  it  too  sweet, 

Some  salt  and  some  nutmeg  will  make  it  complete ; 

Three  hours  let  it  boil  without  any  flutter. 

But  Adam  won't  like  it  without  wine  and  butter. 

SUET  PUDDING. 

Mrs.  E.  R.  Harmon. 

One  cup  of  suet  chopped  fine,  one  cup  chopped  raisins, 
one  cup  of  molasses,  one  cup  of  sweet  milk,  three  tea- 
spoons baking  powder ;  spice  to  your  taste ;  four  cups  of 
flour ;  mix  and  steam  three  hours. 

081) 


/ 


182  THE  HOME  COOK  BOOK. 

SUET  puddi:ng. 

Mrs.  Bartlett, 

One  cup  suet,  one  cup  sugar,  one  cup  milk,  one  cup 
chopped  raisins,  three  cups  flour,  one  teaspoon  salt,  one 
teaspoon  soda ;  spice  to  taste ;  boil  three  hours. 

^  SUET  PUDDING. 

Mrs.  J.  H.  Brown. 

Two  cups  of  chopped  suet,  two  of  raisins,  two  of  mo- 
lasses, four  of  flour,  one  of  milk,  three  teaspoons  of  baking 
powder ;  boil  three  and  one-half  hours ;  eat  while  hot. 
Sauce  for  same :  One  cup  of  sugar,  one- half  of  butter, 
one  egg,  one  tablespoon  of  wine  or  vinegar ;  beat  fifteen 
minutes  and  heat  to  a  scald. 

SUET  PUDDING. 

f  Mrs.  Henry  Stevens. 

One  teacup  of  suet  chopped  fine,  one  teacup  of  mo' 
lasses,  one  teacup  of  sweet  milk,  three  and  a  half  teacups 
of  flour,  one  cup  fruit,  one  teaspoon  soda;  steam  two 
hours.  Sauce  for  same  :  One  coffee  cup  pulverized  sugar, 
one-half  teacup  butter :  stir  these  to  a  cream ;  place  the 
dish  in  a  kettle  of  boiling  water ;  stir  in  white  of  one  egg 
beaten  to  astiflffroth:  one  teaspoon  of  vanilla;  serve  hot. 

SUET  PUDDING. 

J  Mrs.  Banks. 

Three  cups  flour,  one  cup  suet,  one  cup  molasses,  one 
cup  sweet  milk,  one  cup  raisins,  one  and  a  half  teaspoons 
soda;  three  hours  hard  boiling  in  a  bag  or  pudding  dish. 


VALUABLE   RECIPES.  188 

/  SUET  PUDDING. 

Mrs.  W.  Butterfield. 
One  cup  of  suet,  one  cup  of  molasses,  one  cup  of  milk, 
one  cup  of  raisins,  three  and  a  half  cups  of  flour,  one 
egg,  one  tablespoon  of  cloves,  one  tablespoon  of  cinna- 
mon, one  nutmeg,  a  little  salt,  one  teaspoon  of  soda  (dis- 
solve in  the  milk) ;  steam  three  hours. 

FRUIT  PUDDING. 

Mrs.  Taylor,  Ft.  Wayne. 
One  quart  of  flour,  two  tablespoons  of  butter,  one  tea- 
spoon of  salt,  two  teaspoons  of  baking  powder;  make  a 
soft  dough  of  milk  or  water,  roll  out  thin  and  spread  with 
fruit ;  roll  it  up  and  boil  three-quarters  of  an  hour. 

/  STEAMED  PLUM  PUDDING.     ' 

Mrs.  J.  W.  Farlin. 
One  and  one-fourth  cup  beef  suet,  two  cups  raisins, 
four  cups  flour,  one  cup  milk,  one  cup  molasses,  one  tea- 
spoon soda,  one  teaspoon  salt.  Season  with  nutmeg, 
cloves,  cinnamon  and  allspice  to  taste ;  steam  four  hours. 
Do  not  uncover  the  steamer,  but  raise  occasionally  to  fill 
the  kettle  with  boiling  water. 

PLUM  PUDDING. 

^  Mrs.  H.  E.  Houghton. 

One  cup  suet,  one  cup  sweet  milk,  one  cup  molasses, 
one  cup  sugar,  one  cup  currants,  two  and  a  half  cups 
raisins,  four  cups  flour,  one  teaspoon  cinnamon,  one  tea- 
spoon cloves,  one  teaspoon  spice,  one  teaspoon  soda ;  boil 
three  hours. 


184  THE  HOME  COOK  BOOK. 


/ 


PLUM  PUDDING. 

Mrs.  H.  S.  Towle. 
One  pint  chopped  suet,  one  pint  sour  apples,  one  pint 
raisins,  one  pint  currants,  one-half  pint  sugar,  one-half 
pint  sweet  milk,  one  cup  of  citron ;  beat  eight  eggs  and 
mix  with  the  above,  and  add  sufficient  flour  to  make  it 
stick  together ;  boil  three  hours  in  a  cloth  bag.  Serve 
with  brandy  sauce. 

ENGLISH  FKUIT  PUDDING. 

Mrs.  H.  S.  Bristol. 

One  pound  currants,  one  pound  stoned  raisins,  one 
pound  sugar,  one  pound  suet,  two  pounds  of  grated  or 
soaked  bread,  six  eggs,  one-half  teaspoon  saleratus,  one 
teaspoon  salt,  and  one  grated  nutmeg ;  crumb  the  soft 
part  of  the  bread  fine;  soak  the  crust  with  boiling  milk, 
or  water  will  do  ;  beat  up  the  eggs  and  put  all  together, 
mixing  thoroughly  with  a  spoon,  take  a  square  piece  of 
cotton  cloth  and  lay  it  in  a  tin  pan,  put  the  pudding  into 
the  cloth  and  tie  down  close ;  put  into  a  pot  of  boiling 
water,  and  boil  five  hours ;  as  the  water  boils  away,  keep 
adding  more. 

ENGLISH  PLUM  PUDDING. 

M.  Walker. 

One  pound  raisins  (stoned),  one  pound  of  currants, 
one  pound  suet  very  finely  chopped,  one  pound  flour, 
seven  eggs,  two  wineglasses  brandy,  three  of  sweet  wine, 
sugar  and  spice  to  taste  (it  may  require  a  little  sweet 
milk) ;  tie  it  tightly  in  a  well  floured  cloth,  which  should 


VALUABLE  BECIPES.  185 

be  first  dipped  in  hot  water,  and  boil  four  hours,  or  it 
may  be  boiled  in  a  pudding  form. 

PLUM  PUDDIKG. 

Mrs.  E.  Hempstead. 
One  pint  raisins,  one  pint  currants,  one  pint  suet,  one 
pint  flour,  one-half  pint  bread  crumbs,  one  cup  milk,  five 
eggs,  spices  to  taste,  a  little  candied  orange  and  lemon ; 
mix  all  together  and  boil  three  hours.  To  be  eaten  with 
wine  sauce. 

y  BLACK  PUDDING. 

^  Mrs.  H.  M.  Kidder,  Evanston,  111. 

One  teacup  of  molasses,  one  teacup  of  butter,  one  tea- 
cup of  sugar,  two  teacups  of  flour,  one  teacup  sour  milk: 
four  eggs,  one  nutmeg,  one  teaspoon  soda ;  mix  butter 
and  sugar  to  a  cream,  add  eggs  well  beaten,  then  molasses, 
then  nutmeg,  then  flour  and  sour  milk ;  last,  soda  dissolved 
in  a  little  warm  water ;  steam  three  hours.  This  pudding 
can  be  made  Saturday  and  heated  over  again  for  Sunday. 
Sauce  for  same  :  Half  cup  butter,  oije  of  sugar,  worked 
thoroughly  together  to  a  cream ;  put  a  teacup  and  a  half 
of  water  in  a  saucepan,  and  when  it  boils,  thicken  with 
flour  to  the  consistency  of  cream ;  take  from  the  fire,  and 
stir  rapidly  into  it  the  butter  and  sugar ;  it  will  be  like 
white  foam ;  flavor  to  taste.  This  is  an  excellent  sauce 
for  all  puddings. 

BIKD'S  ISTEST. 

Mrs.  F.  M.  Cragin. 
Pare  six  or  eight  large  apples  (Spitzenbergs  or  Green, 


186  THE  HOME  COOK  BOOK. 

ings  are  best),  and  remove  the  core  by  cutting  from  the 
end  down  into  the  middle,  so  as  to  leave  the  apple  whole, 
except  where  the  core  has  been  removed ;  place  them  as 
near  together  as  they  can  stand  with  the  open  part  up- 
ward in  a  deep  pie-dish  ;  next  make  a  thin  batter,  using 
one  quart  sweet  milk,  three  eggs  with  sufficient  flour,  and 
pour  it  into  the  dish  around  the  apples,  also  filling  the 
cavities  in  them  ;  bake  them  in  a  quick  oven  :  eat  them 
with  butter  and  sugar. 

CHOCOLATE  PUDDING. 

Mrs.  Packard. 

One  quart  milk,  three  tablespoons  sugar,  four  table- 
spoons com  starch,  two  and  a  half  tablespoons  chocolate ; 
scald  the  milk  overboiling  water ;  dissolve  the  corn  starch 
in  a  little  scalded  milk,  and  before  it  thickens  add  the 
chocolate  dissolved  in  boiling  water ;  stir  until  sufficiently 
cooked.  Use  with  cream,  or  sauce  of  butter  and  sugar 
stirred  to  a  cream. 

COCOANDT  PUDDING. 

C.  A.  Tinkham. 

One  quart  sweet  milk,  ten  tablespoons  grated  cocoanut, 
one  cup  powdered  sugar,  and  whites  of  ten  eggs ;  bake 
one  hour,  evenly  and  slowly;  to  be  served  cold,  with 
sugar  and  cream. 

ALMOND  CUSTAKD  PUDDING. 

Mrs.  D. 
Make  a  delicate  sponge  cake  and  stick  it  full  of  blanched 


VALUABLE   RECIPES.  187 

almonds.     Pour  over  a  little  wine,  and  then  a  rich  vanilla 
custard. 

POTATO  PUDDING. 

Boil  until  white,  mealy  and  very  tender  some  potatoes; 
rub  this  finely  washed  through  a  colander ;  to  a  pint  bowl 
of  this  while  hot  add  one-quarter  of  a  pound  of  butter,  and 
mix  well ;  beat  the  yolks  of  six  eggs  well  with  one  pound 
of  fine  sugar ;  add  the  grated  rind  and  juice  of  one  lemon, 
and  then  the  beaten  whites ;  stir  lightly  in,  and  bake  in 
pie  plates  lined  with  paste ;  eat  cold. 

A  DELMONICO  PUDDING. 

Mrs.  De  Forest. 

Three  tablespoons  of  com  starch,  the  yolks  of  five  eggs, 
six  tablespoons  of  sugar ;  beat  the  eggs  light,  then  add  the 
sugar,  and  beat  again  till  very  light ;  mix  the  corn  starch 
with  a  little  cold  milk ;  mix  all  together,  and  stir  into  it 
one  quart  of  milk,  just  as  it  is  about  to  boil,  having  added 
a  little  salt ;  stir  it  until  it  has  thickened  well ;  pour  it  into 
a  dish  for  the  table,  and  place  it  in  the  oven  until  it  will 
bear  icing ;  place  over  the  top  a  layer  of  canned  peaches, 
and  it  improves  it  to  mix  the  syrup  of  the  peaches  with 
the  custard  part ;  beat  the  whites  to  a  stiff  froth,  with  two 
tablespoons  white  sugar  to  an  egg,  then  put  it  into  the 
oven  till  it  is  a  light  brown. 

QUEEN'S  PUDDING. 

Mrs.  A.  P.  Wightman,  Evanston. 
One  quart  of  sweet  milk,  one  pint  of  bread  crumbs,  five 


188  THE  HOME  COOK  BOOK. 

eggs,  one  teaspoon  of  com  starch,  one  large  or  two  small 
lemons,  one  cup  of  common  sugar,  and  one  of  pulverized 
sugar ;  bring  the  milk  to  a  scald,  pour  it  over  the  bread 
crumbs  and  let  it  cool ;  beat  the  yolks  of  the  eggs  and  one 
cup  of  common  sugar  together,  and  mix  in  the  com  starch 
also ;  just  before  putting  in  to  bake,  add  the  grated  rind  of 
the  lemon,  and  bake  twenty  minutes.  Beat  the  whites  of 
the  eggs  and  one  cup  of  pulverized  sugar  together,  and 
add  the  lemon  juice ;  when  the  pudding  is  done,  put  this 
on  the  top  and  set  it  in  the  oven  again  for  a  few  minutes ; 
to  be  eaten  cold. 

ROLY-POLY. 

M. 
Take  one  quart  of  flour ;  make  good  buscuit  crust ;  roll 
out  one-half  inch  thick  and  spread  with  any  kind  of  fruit, 
fresh  or  preserved ;  fold  so  that  the  fruit  will  not  run  out ; 
dip  cloth  into  boiling  water,  and  flour  it  and  lay  around 
the  pudding  closely,  leaving  room  to  swell ;  steam  one  or 
one  and  one-half  hours ;  serve  with  boiled  sauce ;  or  lay 
in  steamer  without  a  cloth,  and  steam  for  one  hour, 

RAILROAD  PUDDING. 

E.  Gage. 
Cook  a  dozen  apples  soft,  then  stir  in  about  a  pint  of 
Graham  flour ;  salt  it ;  then  eat  with  sugar,  cream  and 
butter ;  it  is  very  simple,  and  good  for  people  troubled 
with  dyspepsia. 

RICE  PUDDING. 

E.  Gage. 
One  quart  of  milk,  with  two  tablespoons  of  rice ;  let  it 


VALUABLE  EECIPES.  189 

come  to  a  boil,  then  pour  it  over  two  tablespoons  of  sugar, 
one-half  cup  of  raisins,  a  little  lump  of  butter,  flavor  with 
ground  cinnamon.     Bake  until  thick. 

KICE  PUDDING  WITHOUT  EGGa 

Mrs.  C.  H.  Wheeler,  and  others. 

Two  quarts  of  milk,  half  a  teacup  of  rice,  a  little  less 
than  a  teacup  of  sugar,  the  same  quantity  of  raisins,  a  tea- 
spoon of  cinnamon  or  allspice ;  wash  the  rice,  and  put  it 
with  the  rest  of  the  ingredients  into  the  milk ;  bake  rather 
slowly  from  two  to  three  hours ;  stir  two  or  three  times  the 
first  hour  of  baking.  If  properly  done,  this  pudding  is 
delicious. 

COTTAGE  PUDDING. 

Mr.  G.  S.  Whitaker. 
One  cup  of  sugar,  one  cup  of  sweet  milk,  one  pint  of 
flour,  two  tablespoons  of  melted  butter,  one  teaspoon  of 
soda,  two  teaspoons  of  cream  tartar,  one  egg. 

COTTAGE  PUDDING. 

M.  G.  Rand. 
One  teacup  of  white  sugar,  one-half  cup  of  butter  (or 
little  less) ;  one  cup  sweet  milk,  one  egg,  a  little  nutmeg, 
one  pint  of  flour,  three  teaspoons  of  baking  powder :  rub 
the  butter,  sugar  and  egg  together  until  light,  add  the  nut- 
meg and  milk,  stir  the  baking  powder  into  the  flour  while 
dry,  and  add  just  as  the  pudding  is  to  be  put  in  the  oven  ; 
bake  in  a  quart  basin,  very  slowly ;  bring  to  the  table  hot, 
cut  like  cake,  and  ser/e  with  sauce  made  according  to  the 


190  THE   HOME  COOK   BOOK. 

following  directions :  Rub  one  tablespoon  of  flour  in  a 
little  cold  water  until  smooth,  then  turn  it  into  one  pint  of 
boiling  water,  letting  it  cook  five  minutes,  stirring  con- 
stantly ;  add  sugar,  salt  and  nutmeg  to  suit  the  taste. 

COTTAGE  PUDDING. 

Mrs.  D.  C.  Norton. 
One  cup  of  sugar,  butter  the  size  of  a  large  egg,  one 
cup  sour  milk,  one  teaspoon  saleratus  (sweet  milk  is  just 
as  good  if  two  teaspoons  of  baking  powder  is  used  instead 
of  saleratus) ;  two  eggs,  two  heaping  cups  of  flour,  a  little 
salt. 

ESTELLE  PUDDING. 

Anonymous. 
Three  eggs  well  beaten,  two  and  one-half  tablespoons 
of  sugar,  two  tablespoons  butter,  three-fourths  cup  sweet 
milk,  one  cup  raisins  chopped  fine ;  one  tablespoon  baking 
powder,  flour  to  make  the  consistency  of  pound  cake; 
steam  thirty-five  minutes. 

PUDDING  IN  HASTE. 

Mrs.  F.  E.  Stearns. 
Three  eggs,  three  cups  of  milk,  and  three  cups  of  flour; 
bake  in  patty  tins  or  cups,  and  serve  with  hot  sauce. 

MINUTE  PUDDING. 

C.  Kennicott. 
One-half  cup  milk,  five  large  spoons  flour,  three  eggs, 
one-half  teaspoon  of  salt,  stirred  smoothly  together;  stir 
this  into  one  pint  of  boiling  milk. 


VALUABLE  RECIFES.  191 

A  QUICK  PUDDING. 

Mrs.  A.  W.  D. 

One-half  pint  of  milk,  one-half  pint  of  cream,  three 
eggs  beaten  separately,  little  over  one-half  pint  flour; 
season  with  lemon  or  vanilla. 

BAKED  INDIAN  PUDDING— SPLENDID. 

Two  quarts  scalded  milk  with  salt,  one  and  one- half 
cups  Indian  meal  (yellow)  •  one  tablespoon  of  ginger, 
letting  this  stand  twenty  minutes ;  one  cup  molasses,  two 
eggs  (saleratus,  if  no  .  s>  a  piece  of  butter  the  size  of 
a  common  walnut ;  bake  two  hours. 

BAKED  INDIAN  PUDDING. 

Mrs.  A.  W.  D. 

Three  cups  of  raisins,  one  cup  of  chopped  suet  or  but- 
ter, one  pint  of  Indian  meal,  four  sour  apples,  one  quart 
of  milk,  one  egg,  and  a  little  salt. 

BAKED  INDIAN  PUDDING. 

Mrs.  A.  W.  D. 

Seven  spoons  of  Indian  meal,  two  spoons  of  butter, 
one-half  teaspoon  salt,  one  teacup  molasses ;  ginger  or 
cinnamon  to  your  taste ;  pour  into  these  a  quart  of  milk 
while  boiling  hot ;  mix  well  and  put  in  a  buttered  dish ; 
just  as  you  put  it  in  the  oven,  stir  in  a  teacup  of  cold 
water,  which  will  produce  the  same  effect  as  eggs.  Bake 
three-quarters  of  an  hour. 


192 


THE   HOME   COOK   BOOK. 


CORN  MEAL  PUDDIKG. 

Etta  C.  Springer. 

One  quart  of  sweet  milk,  boiled;  stir  in  four  table- 
spoons of  corn  meal ;  stand  till  cool ;  put  in  four  beaten 
eggs,  sweeten  to  taste,  two  tablespoons  of  butter;  bake 
two  hours. 

BOILED  INDIAN  PUDDING. 

Mrs.  DeForrest. 

One  quart  of  good  buttermilk  or  thick  sour  milk,  two 
tablespoons  of  sweet  cream,  three  eggs,  one  teaspoon 
soda,  three  handfuls  of  flour,  a  little  salt,  Indian  meal  to 
make  a  rather  thin  batter. 

INDIAN  PUDDING. 

Mrs.  Benham. 

One  quart  of  milk,  four  tablespoons  (heaping)  of  Indian 
meal,  one  tablespoon  of  flour,  one  teaspoon  of  ginger, 
one  of  cinnamon,  one  lemon  peel,  one  teaspoon  salt,  two 
eggs,  one  cup  molasses ;  bake  three  hours,  not  in  too  hot 
an  oven ;  boil  the  meal  in  half  the  quantity  of  milk,  one 
cup  raisins,  one  cup  of  suet  (not  too  full) ;  add  the  re- 
mainder of  milk  before  the  eggs. 

GRAHAM  PUDDING. 

Mrs.  G.  F.  DeForest. 

One  and  a  half  coffee  cups  Graham  flour,  one-half 
coffee  cup  molasses,  one-fourth  coflFee  cup  butter,  one-half 
coffee  cup  sweet  milk,  one  egg,  one  even  teaspoon  soda, 
one  good  half  cup  raisins,  one  good  half  cup  currants ; 


VALUABLE   RECIPES.  198 

salt  and  spice  to  taste ;  steam  two  and  a  half  or  three 
hours ;  serve  with  liquid  sauce. 

SUNDEKLAND  PUDDING. 

Mrs.  C.  M.  Dickerman,  Rockford. 

Eight  tablespoons  flour,  four  eggs,  three  pints  sweet 
milk,  one  tablespoon  melted  butter,  one-half  nutmeg; 
bake  in  a  pie  tin ;  serve  with  pudding  sauee. 

DANDY  JACK. 

Mrs.  Benham. 

One  pint  milk,  yolks  of  three  eggs,  two  heaping  table- 
spoons corn  starch,  one-half  cup  sugar;  flavor  as  you 
like ;  for  top,  the  whites  of  the  eggs  and  a  little  sugar. 

PKETTY  PUDDING. 

Mrs.  Charles  Bradbury. 

One  tablespoon  flour  wet  with  one-half  cup  of  cold 
milk,  the  yolks  of  three  eggs  beaten,  one  small  cup  sugar ; 
mix  these  together ;  put  one  quart  of  milk  in  a  kettle 
and  set  it  in  boiling  water ;  when  the  milk  is  at  the  boil- 
ing point,  stir  in  the  above  mixture  with  vanilla  or  rose 
flavoring;  stir  till  it  begins  to  thicken,  then  take  it  off" 
and  let  it  cool  a  little ;  pour  it  into  a  pudding  dish  or  cups ; 
then  beat  the  whites  of  the  eggs  to  a  stiff  froth,  add  a 
teaspoon  of  fine  white  sugar,  and  drop  it  on  the  top  of 
the  custard  in  rounds  about  as  large  as  an  egg ;  put  a  small 
spoon  of  currant  or  other  tart  jelly  on  the  middle  of  each 
round ;  serve  cold. 


194  THE  HOME  COOK  BOOK. 

WEBSTER  PUDDING. 

Mrs.  O.  L.  Wheelock. 

One  cup  molasses,  one  cup  milk,  one  cup  suet,  one- 
half  cup  brandy,  or  wine  if  you  like,  one  teaspoon  sale- 
ratus,  one  teaspoon  cloves,  one  teaspoon  cinnamon,  one- 
half  nutmeg,  two  cups  currants,  one  teaspoon  salt ;  mix 
as  soft  as  pound  cake,  and  steam  it  two  hours.  Serve 
with  hard  sauce. 

SPONGE  PUDDING. 

Mrs.  Ada  Sturtevant,  Delaware,  Wis. 

One-half  cup  of  butter,  or  one  cup  of  chopped  suet, 
one-third  cup  molasses,  one-half  cup  wine,  one-half  cup 
sweet  milk,  three  cups  flour,  one  teaspoon  soda,  raisins 
and  such  spices  as  you  prefer,  about  one-half  spoon  of 
each  ;  dried  cherries  are  nice  instead  of  raisins,  or  it  is 
good  without  any  fruit ;  steam  two  hours  and  serve  hot 
with  sauce. 

POUND  CAILE  PUDDING. 

Mrs.  E.  L.  Nichols. 

One  cup  sugar,  one-half  of  butter,  rub  to  a  cream,  add 
one  cup  of  milk,  three  eggs,  the  yolks  and  whites  beaten 
separately,  one  teaspoon  of  soda  in  the  milk,  two  tea- 
spoons of  cream  tartar  in  the  flour ;  fruit ;  bake  or  steam 
an  hour. 

EOME  PUDDING 

Mrs.  M.  J.  Woodworth. 
Eight  good  sized  apples  stewed  and  strained,  the  yolks 


VALUABLE   RECIPES.  195 

<^  five  eggs,  one-quarter  pound  of  butter,  one  lemon 
chopped  fine,  one-half  pound  sugar,  one  gill  of  cream ; 
put  a  thin  paste  on  a  plate,  as  for  custard  pie,  and  bake. 

ASTOR  HOUSE  PUDDING. 

Mrs.   Lamkin. 

Two-thirds  of  a  cup  of  rice,  three  pints  of  milk,  one 
cup  of  sugar,  a  little  salt,  a  piece  of  butter  one-half  the 
size  of  an  egg ;  let  it  come  to  a  boil ;  bake  one  and  one- 
half  hours  in  a  slow  oven. 

BATTER  PUDDING. 

Mrs.  H.  L.  Bristol. 

One  pint  of  milk,  four  eggs,  the  yolks  and  whites  beaten 
separately,  ten  tablespoons  of  sifted  flour,  a  little  salt ;  beat 
in  the  whites  of  the  eggs  the  last  thing  before  baking ; 
bake  half  an  hour. 

BAKED  BATTEE  PUDDING. 

One  quart  of  sweet  milk,  seven  tablespoons  of  flour 
(heaping),  six  eggs  well  beaten  (whites  separated),  one 
tablespoon  brandy ;  put  the  whites  of  the  eggs  in  the  last 
thing,  and  bake  half  an  hour.     Serve  with  brandy  sauce. 

STEAMED  BATTER  PUDDING. 

Mrs.  M.  G.  Hubbell,  Cornton,  111. 

Two  eggs  to  two  teacups  of  sour  milk,  two  teaspoons 
saleratus  and  salt ;  stir  very  thick  or  it  will  be  heavy ; 
then  add  any  fruit  you  wish ;  steam  two  hours ;  eaten  with 
sweetened  cream. 


196  THE  HOME  COOK  BOOK. 

STEAMED  BATTER  PUDDING. 

Mrs.  L.  H.  Davis, 

Two  eggs  and  one  tablespoon  of  sugar  beaten  together, 
one  cup  of  milk,  two  cups  flour,  one  tablespoon  melted 
butter,  half  teaspoon  soda,  one  teaspoon  cream  tartar; 
beat  well,  and  pour  the  batter  over  either  sliced  apples  or 
peaches,  and  steam  one  hour  and  a  quarter ;  this  will  fill 
a  three  pint  basin.     Serve  with  hot  sauce. 

BATTER  PUDDING. 

One  quart  of  milk,  twelve  tablespoons  of  flour,  nine 
eggs,  a  teaspoon  of  salt ;  beat  the  yolks  thoroughly  ;  stir 
in  the  flour  and  add  the  milk  slowly ;  beat  the  whites  of 
the  eggs  to  a  froth,  and  add  the  last  thing ;  put  in  a  tin 
pudding  mould,  having  a  tight  cover,  and  boil  two  hours ; 
the  mould  should  not  be  full  as  the  pudding  will  swell ; 
the  water  must  not  stop  boiling.     Eat  with  liquid  sauce. 

AMHERST  PUDDING, 

Mrs.  F.  M.  Cragin. 

Three  cups  of  flour,  one  of  suet,  one  of  milk,  one  of 
molasses,  two  of  raisins ;  salt  and  spice  to  your  taste ; 
one  teaspoon  saleratus ;  boil  in  a  bag  three  hours.  For 
sauce :  One  cup  of  sugar,  one-half  of  butter,  one  egg. 

CORN  PUDDING. 

Mrs.  F.  M.  Cragin. 

One  dozen  ears  of  corn,  one  pint  of  milk,  two  eggs, 
salt,  two  teaspoons  of  sugar,  two  of  flour ;  bake  one  hour 
in  quick  oven. 


VAIiUABLE   RECIPES.  197 

BREAD  PUDDING. 

Mrs.  Freeman. 

Soak  a  pint  of  bread  crumbs  in  milk  for  an  hour,  then 
squeeze  with  the  hands  to  a  pulp,  and  mix  well  with  a 
gill  of  milk,  then  add  three  tablespoons  of  sugar,  one- 
quarter  pound  raisins,  one-quarter  pound  of  melted 
butter,  and  the  yolks  of  four  eggs ;  then  beat  the  whites 
of  the  eggs  to  a  froth  and  mix  with  the  rest ;  turn  the 
mixture  into  a  dish  and  bake  about  forty  minutes.  Serve 
with  wine  sauce,  hot  or  cold,  according  to  taste. 

BREAD  PUDDING. 

Mrs.  C.  M.,  Winnetka,  111. 

Put  a  pint  of  scalded  milk  to  a  pint  of  bread  crumbs, 
and  add  the  yolks  of  four  eggs  well  beaten,  a  teacup  of 
sugar,  butter  the  size  of  an  egg,  and  the  grated  rind  of  a 
lemon ;  bake,  and  then  beat  the  whites  of  the  eggs  into  a 
cup  of  powdered  sugar  and  the  juice  of  one  lemon ;  cover 
the  pudding  with  it,  and  set  it  in  the  oven  till  it  is  a 
brownish  yellow. 

BROWN  BETTY. 

Mrs.  L.  M.  Angle. 

One  cup  of  bread  crumbs,  two  of  chopped  apples  (tart) 
one-half  cup  of  sugar,  one  teaspoon  of  cinnamon,  two 
tablespoons  of  butter  cut  into  small  bits ;  butter  a  deep 
dish  and  put  a  layer  of  chopped  apple  at  the  bottom , 
sprinkle  with  sugar,  a  few  bits  of  butter  and  cinnamon. 
Proceed  in  this  order  until  the  dish  is  full,  having  a  layer 
of  crumbs  on  the  top ;  cover  closely  and  steam  three- 


198 


THE   HOME   COOK   BOOK. 


quarters  of  an  hour  in  a  moderate  oven ;  then  uncover 
and  brown  quickly ;  eat  with  sugar  and  cream.  This  is  a 
plain,  but  very  good  pudding,  especially  for  the  children's 
table. 

BREAD  PUDDING  WITHOUT  MILK. 

Mrs.  A.  M.  Gibbs. 

Take  dry  bread  pieces,  a  half  pint  more  or  less,  and 
pour  boiling  water  on  them ;  when  soft,  mix  with  this  a 
cup  of  fruit  of  any  kind,  stewed  or  fresh,  and  add  two 
tablespoons  melted  butter,  the  yolks  of  two  eggs,  spice 
and  sugar  to  taste ;  bake  twenty  minutes  ;  just  before  it  is 
done  spread  on  the  beaten  whites  of  the  eggs,  and  brown 
nicely.     To  be  eaten  with  wine  sauce. 

OXFORD  PUDDING. 

M.  A.  Sadler,  Aurora. 

A  quarter  of  a  pound  of  crackers  pounded,  a  quarter 
of  a  pound  of  currants  washed,  a  quarter  of  a  pound  of 
suet  shred  fine,  half  a  large  spoon  of  fine  sugar ;  some 
grated  nutmeg ;  mince  it  all  together,  then  take  the  yolks 
of  four  eggs  and  make  it  up  into  balls  as  big  as  turkey 
egg;  fry  them  in  fresh  butter  of  a  fine  light  brown. 

BAKED  CRACKER  PUDDING. 

Mrs.  H.  P.  Stowell. 

Two  quarts  of  sweet  milk,  seven  Boston  butter  crackers 
rolled,  three  eggs,  a  little  nutmeg,  a  little  salt ,  sweeten 
with  sugar  to  taste.  Bake  two  hours  and  a  half  in  a  mod- 
erate oven. 


VALUABLE   RECIPES.  19? 

APPLE  BKEAD  PUDDING. 

Mrs.  O.  L.  Wheelock. 
Pare,  core  and  chop  one-half  dozen  sour  apples ;  drj 
bread  in  the  oven  until  crisp,  then  roll ;  butter  a  deej 
dish  and  place  in  it  a  layer  of  crumbs  and  apples  alter- 
nately, with  spice,  and  one-half  cup  of  beef  suet  chopped 
fine ;  pour  in  one-half  pint  of  sweet  milk,  and  bake  till 
nicely  browned ;  serve  with  hard  sauce. 

APPLE  PUDDING. 

Mrs.  W.  Guthrie. 
Five  eggs,  one  pint  milk,  four  tablespoons  flour,  four 
apples  grated ;  bake  one  hour  and  a  quarter.     Serve  with 
sweetened  cream  or  pudding  sauce. 

APPLE  PUDDLNG. 

Etta  C.  Springer. 
Five  large  sour  apples  chopped,  one  cup  raisins,  one 
cup  sugar,  one  cup  sweet  milk,  one  cup  flour,  one-half 
cup  butter,  two  eggs,  little  salt,  butter  and  sugar  worked 
together  ;  bake  one  hour ;  any  sauce  you  please. 

APPLE  SAGO  PUDDING. 

Mrs.  K. 

One  cup  sago  in  a  quart  of  tepid  water,  with  a  pinch  of 
salt,  soaked  for  one  hour ;  six  or  eight  apples,  pared  and 
cored,  or  quartered,  and  steamed  tender,  and  put  in  the 
pudding  dish ,  boil  and  stir  the  sago  until  clear,  adding 
water  to  make  it  thin,  and  pour  it  over  the  apples  ;  this  is 
good  hot  with  butter  and  sugar,  or  cold  with  cream  and 
sugar. 


200  THE   HOME  OOOK   BOOK. 

HUCKLEBEERY  PUDDING. 

Mrs.  B.  J.  Seward. 
One  teacup  molasses,  one  dessert  spoon  saleratus,  stirred 
thoroughly  in  the  molasses ;  as  much  flour  as  can  be 
stirred  in  with  one  quart  of  huckleberries.  To  be  steamed 
four  hours  in  a  basin,  or  boiled  in  a  pudding  bag.  Serve 
with  liquid  sauce.     An  excellent  dessert. 

HUCKLEBEREY  PUDDING. 

Mrs.  Bartlett. 
One  brick  loaf,  wet  it  with  boiling  milk,  say  one  pint, 
four  eggs,  little  salt,  and  one  quart  of  berries.     Boil  one 
and  a  half  hours.     Serve  with  wine  sauce, 

BLACKBEEEY  PUDDING  OE  OTHEE  BEE- 
EIES. 

M. 
One  and  one-half  pints  sifted  flour ;  put  a  little  of  this 
into  one  and  one-half  pints  of  fresh  berries.  To  the  bal- 
ance of  the  flour  add  salt  sufficient  to  season,  one  even 
teaspoon  soda  dissolved  in  one-half  teacup  of  sweet  milk, 
then  fill  the  cup  three-fourths  full  of  syrup  or  molasses, 
stir  all  into  a  smooth  batter,  lastly  add  the  berries ;  mix 
lightly  so  as  not  to  break.  Put  into  a  buttered  mould  and 
place  in  boiling  water  that  does  not  quite  reach  the  top  of 
the  mould.  Do  not  let  it  stop  boiling  for  an  instant.  It 
must  boil  at  least  two  hours.     Serve  with  boiled  sauce. 

FIG  PUDDING. 

E.  M.  Walker, 
One-half  pound  figs,  one-quarter  pound  grated  bread, 


VALUABLE  RECIPES.  201 

two  and  a  half  ounces  powdered  sugar,  three  ounces  but- 
ter, two  eggs,  one  teacup  of  milk.  Chop  the  figs  small 
and  mix  first  with  the  butter,  then  all  the  other  ingredients 
by  degrees ;  butter  a  mould,  sprinkle  with  bread  crumbs, 
cover  it  tight  and  boil  for  three  hours. 

FIG  PUDDING. 

Mrs.  E.  Wood. 

One  pound  suet  chopped  fine,  one  pound  wheat  flour, 
one-half  loaf  of  wheat  bread,  one  pound  figs  chopped, 
one  and  a  half  cups  molasses,  one  teaspoon  soda,  one  tea- 
spoon cream  tartar.     To  be  eaten  with  sauce. 

CUEKANT  PUDDING 

Mrs.  Bartlett. 
Slice  a  baker's  loaf,  add  butter,  stew  and  sweeten  three 
pints  of  currants,  turn  over  the  bread,  and  set  away  until 
cold.    Serve  without  sauce,  slice  the  bread  thin. 

MUSKMELON  PUDDING. 

Mrs.  De  Forest. 

One-half  cup  butter,  one  pint  of  milk,  two  eggs,  three 
teaspoons  baking  powder,  nearly  one  quart  of  flour. 
Steam  two  hours.     Serve  with  liquid  sauce. 

SWEETMEATS   PUDDING. 

Mrs.  C.  E.  Browne. 

Make  a  nice  pie  crust,  I'ttle  or  much,  as  you  may  desire, 
and  roll  it  out  in  a  long  oval  shape ;  spread  thickly  with 
raspberry  or  currant  jam,  or  with  stewed  fruit,  cherries  or 


202  THE   HOME   COOK   BOOK. 

plums,  then  wet  the  edges  of  the  dough  with  cold  water, 
and  roll  it  up,  closing  the  edges  tightly.  Steam  it  for  an 
hour  or  more,  and  serve  in  slices  with  a  sauce  of  butter 
and  sugar  beaten  well  together,  with  nutmeg  or  other 
flavoring. 

FKUIT  PUDDING. 

Mrs.  S.  W.  Cheever,  Ottawa,  111. 

One  cup  milk,  one  cup  sugar,  two  eggs,  two  teaspoons 
cream  tartar,  one  teaspoon  soda,  flour,  dried  fruit  steam 
two  hours.  Sauce :  To  a  pint  of  milk,  add  a  lump  of  but- 
ter size  of  a  small  egg,  let  this  come  near  to  a  boil ;  save 
out  from  the  pudding  half  teacup  batter,  thin  it,  stir  it 
into  the  hot  milk,  stir  all  the  time  till  it  begins  to  thicken ; 
sweeten  and  flavor  to  the  taste. 

FKUIT  PUDDING. 

Place  in  a  tin  basin  fruit  of  any  kind  (raspberries, 
peaches  and  apples  are  the  best),  put  sugar  over  them, 
and  a  little  water ;  if  peaches  are  used  put  them  in  after 
paring  them,  whole ;  have  ready  a  biscuit  crust,  made  of 
one  pint  of  flour,  with  a  small  piece  of  butter  or  lard,  a 
little  salt,  two  teaspoons  of  baking  powder,  and  water  or 
milk  to  make  a  dough ;  then  roll  out  crust,  and  place  over 
the  top  of  your  fruit  in  the  tin  ;  cover  with  another  two 
quart  basin,  to  give  room  for  the  crust  to  rise,  and  set  it 
on  the  stove  ;  as  the  fruit  stews  the  crust  will  steam  done. 
Serve  with  cream  and  sugar. 


VALUABLE   RECIPES.  203 

CHEERY  PUDDING. 

Mrs.  H.  S.  Towle, 

One  pint  flour,  one  pint  sweet  milk,  one  quart  cherries, 
four  eggs,  a  little  butter  and  salt,  baking  powder ;  steamed. 
Serve  with  cream  and  sugar. 

CHERRY  PUDDING. 

H.  N.  Jenks. 

A  pint  of  bread  crusts  or  soft  crackers,  scalded  in  a 
quart  of  boiling  milk,  piece  of  butter  the  size  of  an  egg, 
one  teaspoon  of  salt,  three  eggs,  one  and  a  half  teacups 
of  sugar  if  eaten  without  sauce,  and  if  with  sauce  a  table 
spoon  of  sugar;  a  pinch  of  pulverized  cinnamon,  and  a 
quart  of  stoned  cherries  ;  bake  quickly. 

JELLY  PUDDING. 

Mrs.  C.  H.  Wheeler. 

One  quart  of  milk,  one  pint  of  bread  crumbs,  yolks  of 
four  beaten  eggs,  one-half  cup  of  sugar ;  bake  about  half 
an  hour ;  when  cool,  spread  jelly  over  the  pudding,  beat 
the  whites  with  a  little  sugar,  and  spread  on  top  for  frost- 
ing ;  set  back  in  the  oven  a  few  minutes  after  the  whites 
have  been  spread  on  the  pudding ;  excellent  for  Sunday 
dinners,  as  it  may  be  eaten  cold. 

BAKEWELL  PUDDING. 

E.  M.  Walker. 

Cover  a  dish  with  thin  puff"  paste,  and  put  over  it  a 
layer  of  any  kind  of  firm  jelly,  one-half  inch  thick ;  take 
the  yolks  of  four  eggs,  and  one  white,  one-quarter  pound 


204  THE  HOME  COOK  BOOK. 

sugar,  one-quarter  pound  butter,  twelve  sweet  and  eight 
bitter  almonds,  well  pounded  ;  beat  all  together  to  a  froth, 
pour  over  the  jelly  and  bake  one-half  hour  in  a  moderate 
oven. 

KISS  PUDDING. 

Mrs.  F.  B.  Cole. 

One  quart  milk,  three  tablespoons  of  corn  starch,  yolks 
of  four  eggs,  half  cup  sugar,  and  a  little  salt ;  put  part  of 
the  milk,  salt  and  sugar  on  the  stove  and  let  it  boil ;  dis- 
solve the  com  starch  in  the  rest  of  the  milk ;  stir  into  the 
milk,  and  while  boiling  add  the  yolks.  Flavor  with 
vanilla. 

Frosting. — Whites  of  four  eggs  beaten  to  a  stiff  froth, 
half  a  cup  of  sugar ;  flavor  with  lemon,  spread  it  on  the 
pudding,  and  put  it  into  the  oven  to  brown,  saving  a  little 
of  the  frosting  to  moisten  the  top ;  then  put  on  grated 
cocoanut  to  give  it  the  appearanco  of  snow  flake. 

SAKATOGA  PUDDING. 

Mrs.  A.  G.  Beardsley. 

Mix  four  tablespoons  of  corn  starch  in  one  quart  of  cold 
milk ;  stir  until  it  boils.  When  cool,  stir  in  two  table- 
spoons white  sugar,  six  eggs,  whites  and  yolks  beaten 
separately.  Put  in  a  large  pudding  dish,  place  in  a  pan 
of  water;  bake  one  and  a  half  hours.  Sauce:  One  cup 
sugar,  half  cup  butter,  the  yolks  of  two  eggs,  one  glass 
wine.  Rub  sugar  and  butter  to  a  cream,  add  eggs  and 
half  the  wine.  Put  the  dish  in  boiling  water,  stir  ten 
minutes,  add  the  rest  of  the  wine  and  serve. 


VALUABLE   RECIPES.  205 

MERmGUE  PUDDING. 

Mrs.  C.  A.  Rogers. 
One  pint  of  stale  bread  crumbs,  one  quart  of  milk,  the 
yolks  of  four  eggs,  butter  the  size  of  an  egg,  a  small  cup 
of  sugar,  salt,  the  grated  rind  of  one  lemon;  bake  three- 
quarters  of  an  hour.  When  cool,  spread  the  top  with 
preserves  or  jelly ;  beat  the  whites  of  the  eggs  with  five 
tablespoons  of  pulverized  sugar ;  spread  on  the  pudding 
and  brown  in  a  quick  oven ;  eat  with  cream. 

OSWEGO  PUDDING. 

Kingford's  Starch  Company. 
One  quart  of  milk,  three  tablespoons  of  com  starch, 
four  eggs ;  beat  the  yolks  and  mix  them  with  a  little  of 
the  milk  and  flour;  sweeten  and  flavor  with  vanilla. 
Scald  the  milk  and  add  the  other  ingredients,  boil  three 
minutes,  pour  into  a  dish  and  set  away  to  cool.  Beat  the 
whites  with  four  teaspoons  of  sugar.  Cover  the  pudding 
with  a  layer  of  currant  jelly,  and  spread  the  beaten  whites 
over  the  whole. 

BAKED  PUDDING. 

Mrs.  E.  C.  Chapin. 
Three  tablespoons  of  corn  starch  to  one  quart  of  milk. 
Prepare  and  cook  the  same  as  for  blanc  mange.     After  it 
is  cool,  stir  up  with  it  thoroughly  two  or  three  eggs,  well 
beaten,  and  bake  half  an  hour. 

COEN  STARCH  LEMON  PUDDING. 

Glen  Cove  Starch  Company. 
Grate  the  rind  of  two  lemons,  add  the  juice  and  rind 


206  THE   HOME   COOK  BOOK. 

to  six  ounces  of  sugar  and  three  ounces  of  the  improved 
corn  starch.  Stir  this  well  into  some  cold  water,  sufficient 
to  make  it  smooth.  Place  three  pints  of  milk  on  the  fire ; 
when  boiling  add  the  above,  stirring  all  the  time  until  it 
thickens.  Remove  it  from  the  fire  and  add  one  ounce  of 
butter  and  four  eggs.  Stir  again  while  on  the  fire,  taking 
care  not  to  allow  it  to  burn ;  as  soon  as  it  becoms  thick, 
remove  it  and  fill  out  some  small  cups  or  forms,  pre- 
viously dipped  in  cold  water.  Place  them  aside  ;  in  one 
hour  they  will  be  fit  to  turn  out.  Cream  and  sugar  or  any 
sauce  preferred. 

Sauce. — One  ounce  of  the  improved  corn  starch  in  a 
little  cold  milk ;  blend  till  smooth ;  then  pour  a  pint  of 
boiling  milk  on  it.  Beat  the  whites  of  four  eggs  in  three 
ounces  of  sugar,  one  glass  of  brandy;  add  this  to  the 
sauce,  and  allow  it  to  remain  on  the  fire  a  short  time, 
stirring  all  the  while.  The  sauce  can  be  served  hot  or 
cold.     May  be  flavored  with  anything  to  fancy. 

OEANGE  PUDDING. 

Nellie. 

■  Line  the  bottom  of  a  pudding  dish  with  stale  sponge 
cake,  slice  upon  the  cake  six  oranges  ;  make  a  custard  of 
one  quart  of  milk  and  five  eggs,  leaving  out  the  whites  of 
four;  beat  the  whites  to  a  stiff  froth,  adding  sugar,  put  on 
top  of  pudding,  and  put  in  the  oven  until  brown. 

OKANGE  PUDDING. 

Mrs.  J.  G.  Hamilton. 
Peel  and  cut  five  sweet  oranges  into  thin  slices,  taking 


TALUABLE   KECIPES.  207 

out  the  seeds  ;  pour  over  them  a  coffee  cup  of  white  sugar; 
let  a  pint  of  milk  get  boiling  hot,  by  setting  it  in  a  pot  of 
boiling  water ;  add  the  yolks  of  three  eggs,  well  beaten, 
one  tablespoon  of  corn  starch,  made  smooth  with  a  little 
cold  milk ;  stir  all  the  time ;  as  soon  as  thickened,  pour 
over  the  fruit.  Beat  the  whites  to  a  stiff  froth,  adding  a 
tablespoon  of  sugar,  and  spread  over  the  top  for  frosting ; 
set  it  in  the  oven  for  a  few  minutes  to  harden ;  eat  cold 
or  hot  (better  cold),  for  dinner  or  supper.  Berries  or 
peaches  can  be  substituted  for  oranges. 

LEMON  PUDDING. 

Mrs.  White. 
Put  in  a  basin  one-fourth  pound  of  flour,  the  same  of 
sugar,  same  of  bread  crumbs  and  chopped  suet,  the  juice 
of  one  good-sized  lemon,  and  the  peel  grated ;  two  eggs, 
and  enough  milk  to  make  it  the  consistency  of  porridge  ; 
boil  in  a  basin  for  one  hour ;  serve  with  or  without  sauce. 

PINE-APPLE  PUDDING. 

From  choice  recipes  by  M.  S.  W.,  Boston. 
A  grated  pine-apple  and  its  weight  in  sugar ;  half  its 
weight  in  butter ;  five  eggs ;  the  whites  beat  to  a  stiff 
froth  ;  one  cup  of  cream ;  cream  the  butter  and  beat  it 
with  the  sugar  and  yolks  until  very  light ;  add  the  cream, 
the  pine-apple  and  the  whites  of  the  eggs.  Bake  in  pie 
plates  lined  with  pastry.     To  be  eaten  cold. 

GIPSY  PUDDING. 

L.  Osgood. 
Cut  Stale  sponge  cake  into  thin  slices;  spread  them 


208  THE  HOME  COOK  BOOK. 

with  currant  jelly  or  preserves;  put  two  pieces  together 
like  sandwiches,  and  lay  them  in  a  dish ;  make  a  soft 
custard,  pour  over  while  it  is  hot,  let  cool  before  serving. 

CRACKED  WHEAT  PUDDING. 

Mrs.  A.  M.  Lewis. 

Cook  cracked  wheat  enough  for  two  meals ;  stir  in  a 
few  minutes  before  taking  up,  raisins,  dates,  or  any  dried 
fruit ;  next  day  prepare  a  custard  as  usual,  and  stir  thor- 
oughly through  the  wheat,  and  bake  just  long  enough  to 
bake  the  custard ;  thus  you  have  two  desserts  with  but 
little  trouble.     Very  palatable  and  nutritious. 

GERMAN  PUDDING. 

A.  S.  Ewing. 

Beat  six  eggs  separately  until  very  light;  add  one  pint 
milk  to  the  yolks,  six  tablespoons  flour,  one-half  spoon 
butter,  one-half  nutmeg  and  salt  spoon  salt ;  stir  in  whites 
of  eggs  last.     Bake  half  an  hour. 

Sauce. — Six  tablespoons  sugar,  one-half  pound  butter 
worked  to  a  cream,  one  egg,  one  wineglass  wine,  one-half 
nutmeg ;  put  on  the  fire  and  let  it  come  to  a  boil. 

.  CHOCOLATE  PUDDING. 

Mrs.  E.  Wood. 

One  and  a  half  quarts  milk,  boiled,  one-half  cake  of 
chocolate  stirred  in  milk,  small  cup  of  corn  starch  dis- 
solved in  little  water,  add  two  eggs,  with  one  cup  sugar,  a 
little  salt.    Cream  for  sauce. 


VALUABLE   RECIPES.  209 

COLD  TAPIOCA  PUDDING. 

Mrs.  H.  F.  Waite. 

One  cup  tapioca  in  five  cups  water,  one  cup  sugar  and 
one  lemon.  Wash  the  tapioca;  add  the  water;  put  it  in 
a  tin  pail,  in  a  kettle  of  water ;  let  it  boil  two  hours  or 
more  and  until  it  is  perfectly  clear;  just  before  taking  up, 
add  a  teaspoon  of  salt,  one  cup  of  sugar  and  rind  and 
juice  of  a  lemon ;  stir  thoroughly ;  place  to  cool ;  eat 
with  cream  and  sugar. 

TAPIOCA  PUDDING. 

Mrs.  Rice. 

Cover  three  tablespoons  tapioca  with  water ;  stand  over 
night ;  add  one  quart  milk,  a  small  piece  of  butter,  a  little 
salt,  and  boil ;  beat  the  yolks  of  three  eggs  with  a  cup  of 
sugar,  and  boil  the  whole  to  a  very  thick  custard;  flavoi 
with  vanilla ;  when  cold  cover  with  whites  of  eggs  beaten. 

TAPIOCA  PUDDING. 

Mrs.  Francis  M.  Thatcher. 

Soak  one  cup  of  tapioca  in  milk ;  add  one  quart  of 
milk,  one  cup  of  white  sugar,  two  eggs,  butter  the  size  of 
an  egg,  nutmeg  and  raisins  to  suit  taste ;  steam  two  hours. 

CKEAM  TAPIOCA  PUDDING. 

Mrs.  A.  T.  Hall. 

Soak  three  tablespoons  of  tapioca  in  water  over  night ; 
put  the  tapioca  into  a  quart  of  boiling  milk,  and  boil  half 
an  hour :  beat  the  yolks  of  four  eggs  with  a  cup  of  sugar; 
add  three  tablespoons  of  prepared  cocoanut  •,  stir  in  and 


210  THE   HOME   COOK   BOOK. 

boil  ten  minutes  longer ;  pour  into  a  pudding  dish ;  beat 
the  whites  of  the  four  eggs  to  a  stiff  froth,  stir  in  three 
tablespoons  of  sugar ;  put  this  over  the  top  and  sprinkle 
cocoanut  over  the  top  and  brown  for  five  minutes. 

APPLE  TAPIOCA  PUDDING. 

Mrs.  C.  Duffield. 

One  cup  of  tapioca  soaked  over  night  in  six  cups  of 
water;  next  morning  add  about  six  large  tart  apples, 
chopped  very  fine,  (or  more,  according  to  the  size,)  then 
one  cup  of  white  sugar ;  bake  slowly  about  four  hours  ; 
to  be  eaten  either  warm  or  cold,  with  cream.  Very  del- 
icate for  invalids. 

SNOW  PUDDING. 

Mrs.  D. 

One-half  package  Coxa's  gelatine ;  pour  over  it  a  cup 
of  cold  water  and  add  one  and  one-half  cups  of  sugar; 
when  soft,  add  one  cup  boiling  water,  juice  of  one  lemon 
and  the  whites  of  four  well  beaten  eggs ;  beat  all  together 
until  very  light ;  put  in  glass  dish  and  pour  over  it  custard 
made  as  follows  :  One  pint  milk,  yolks  of  four  eggs  and 
grated  rind  of  one  lemon ;  boil.     Splendid. 

RICE  SNOW  BALLS. 

Boil  a  pint  of  rice  in  two  quarts  of  water,  with  a  tea- 
spoon of  salt,  until  quite  soft,  then  put  it  in  small  cups, 
having  them  quite  full ;  when  perfectly  cold,  turn  them 
into  a  dish,  take  the  yolks  of  three  eggs,  one  pint  of  milk, 
one  teaspoon  corn  starch  ;  flavor  with  lemon,  and  cook  a^ 


VALUABLE   RECIPES.  211 

you  do  soft  custard ;  turn  over  the  rice  half  an  hour  pre- 
vious to  eating  it.  This  is  a  nice  dessert  in  hot  weather. 
Sweet  meats  are  a  good  accompaniment. 

CHOCOLATE  PUFFS. 

Mrs.  O.  L.  Parker. 

One  pound  sugar  sifted,  one  of  chocolate  chopped  very 
fine ;  mix  together ;  beat  the  white  of  an  egg,  and  stir  in 
your  chocolate  and  sugar;  continue  to  beat  until  stiff 
paste  ;  sugar  your  paper,  drop  them  on  it,  and  bake  in  a 
slow  oven. 

CREAM  PUFFS. 

Mrs.  Watson  Thatcher. 

One  and  one-half  cups  of  flour,  two-thirds  of  a  cup  of 
butter,  one-half  pint  of  boiling  water;  boil  butter  and 
water  together,  and  stir  in  the  flour  while  boiling ;  let  it 
cool,  and  add  five  well-beaten  eggs;  drop  on  tins,  and 
bake  thirty  minutes  in  a  quick  oven.  Fill  them  with  the 
following:  One  pint  of  milk,  one  cup  of  sugar,  two- 
thirds  of  a  cup  of  flour,  two  eggs ;  beat  the  eggs,  flour 
and  sugar  together,  and  stir  them  in  the  milk  while  it  is 
boiling.  When  partially  cool  flavor  with  lemon.  These 
are  favorites  in  bake  shops. 

DESSERT  PUFFS. 

Mrs.  N.  C.  Gridley,  Evanston. 

One  pint  sweet  milk,  scant  pint  flour,  three  eggs  (whites 
and  yolks  beaten  separately);  bake  in  cups.  To  be 
eaten  with  liquid  sauce. 


212  THE  HOME  COOK  BOOK. 

PUFF  PUDDING. 

Mrs.  C.  A.  Rogers. 

Five  tablespoons  of  flour,  five  tablespoons  of  milk,  five 
eggs  stirred  smooth  ;  turn  on  a  pint  of  boiling  milk,  and 
bake  twenty  minutes.     To  be  eaten  with  hard  sauce. 

MOLLY  PUFFS. 

Mrs.  George  B.  Gushing. 

One  cup  Indian  meal  scalded ;  when  it  cools  add  two 
cups  of  rye  meal,  two  eggs,  one  tablespoon  of  brown 
sugar,  and  a  small  half  teaspoon  of  soda;  fry  them, 
dropped  from  a  spoon  in  boiling  lard. 

GERMAN   PUFFS. 

H.  M.  Brewer. 

One  pint  sweet  milk,  five  tablespoons  flour,  one  table- 
spoon melted  butter,  six  eggs,  leaving  out  the  whites  of 
three  ;  bake  in  buttered  cups,  half  filled,  twenty  minutes 
in  hot  oven. 

For  Sauce.  —  Beat  the  whites  of  five  eggs  to  a  stiff 
froth,  and  one  coffee  cup  powdered  sugar,  and  the  juice 
of  two  oranges ;  turn  the  pudding  from  the  cups  on  to  a 
platter,  and  cover  with  the  sauce  just  before  sending  to 
the  table. 

GERMAN  PUFFS. 

Mrs.  E.  P.  Thomas,  Rockford,  111. 

One  pint  sweet  milk,  four  eggs,  five  tablespoons  flour, 
and  a  little  salt.     Bake  three  quarters  of  an  hour. 


VALUABLE   RECIPES.  213 

LEMON  FRITTEKS. 

After  Marion  Harland. 

Beat  up  the  whipped  and  strained  yolks  of  five  eggs 
with  one-half  a  cup  of  powdered  sugar ;  add  the  grated 
peel  of  half  a  lemon,  one  teaspoon  of  mingled  nutmeg 
and  cinnamon,  a  little  salt,  and  one-half  a  cup  of  cream ; 
then  the  whites  of  the  eggs,  and  then  two  heaping  cups 
of  prepared  flour ;  work  all  together  quickly  and  lightly 
into  a  soft  paste,  just  stiff  enough  to  roll  out ;  pass  the 
rolling-pin  over  it  until  it  be  about  three-quarters  of  an 
inch  thick ;  cut  into  small  circular  cakes  with  a  tumbler 
or  cake-cutter,  and  fry  in  hot  lard.  They  ought  to  puff 
up  like  crullers.  Drain  on  clean  hot  paper,  and  eat  warm 
with  a  sauce  made  of  the  juice  of  two  lemons  and  the 
grated  peel  of  one,  one  cup  of  powdered  sugar,  one  glass 
of  wine,  and  the  whites  of  two  eggs  beaten  stiflF. 


PUDDING  SAUCES. 


'  I  crack  my  brains  to  find  out  tempting  sauces, 
And  raise  fortifications  in  the  pastry." 


PUDDING  SAUCE. 

Anonymous. 

One  cup  of  butter,  one  cup  of  milk,  one  cup  of  sugar, 
three  eggs,  flavor  to  taste. 

PUDDING  SAUCE. 

Mrs.  Dunham. 

One-half  cup  of  butter,  one  cup  of  sugar,  two  eggs  well 
beaten,  and  pour  on  one  cup  of  boiling  water ;  flavor  with 
nutmeg  or  other  flavor. 

PUDDING  SAUCE. 

Mrs.  A,  R.  Scranton. 

Four  tablespoons  of  white  sugar,  two  tablespoons  of 
butter,  one  tablespoon  of  flour ;  beat  all  to  a  cream  and 
add  the  white  of  one  egpj  well  beaten ;  then  add  one  gill 
boiling  water ;  stir  well ;  flavor  to  taste. 

(214) 


VALUABLE   RECIPES.  215 

FOAMING  SAUCE. 

Mrs.  King. 
One-half  teacup  of  butter,  the  same  of  sugar;  beat  to  a 
froth ;  put  into  a  dish  and  set  in  a  pan  of  hot  water ;  add 
a  tablespoon  of  hot  water,  or  if  preferred,  a  little  vanilla ; 
stir  one  way  until  it  comes  to  a  very  light  foam. 

WINE  PUDDING  SAUCE. 

One  cup  of  sugar,  one-half  cup  of  butter,  one-half  cup 
of  wine,  one  egg ;  beat  butter,  sugar  and  eggs  together ; 
set  it  on  the  stove  and  heat,  pour  in  the  wine,  add  a  little 
nutmeg;  pour  from  one  dish  to  another  a  few  times,  and 
send  to  the  table. 

WINE  SAUCE. 

M.  A.  T. 

Two  teacups  of  sugar,  one  teacup  of  butter ;  stir  to  a 

cream;  beat  two  eggs  very  light,  and  stir  all  together; 

add  one  teacup  of  wine ;  mix  and  set  on  top  of  tea-kettle 

of  boiling  water.     It  must  not  be  put  on  the  stove,  nor  boil. 

PUDDING  SAUCE. 

Mrs.  B.  P.  Hutchinson. 
Two  eggs  well  beaten,  one  cup  pulverized  sugar ;  when 
mixed  pour  over  one  cup  of  boiling  milk,  and  stir  rapidly; 
flavor  as  you  please. 

PUDDING  SAUCE. 

Mrs.  Andrews. 
One  cup  of  sugar,  one-half  cup  of  butter,  yolks  of  three 
eggs  ;  one  teaspoon  of  corn  starch  or  arrow  root ;  stir  the 


216  THE  HOME  COOK  BOOK. 

whole  until  very  light;  add  sufficient  boiling  water  to 
make  the  consistency  of  thick  cream ;  wine  or  brandy  to 
suit  the  taste. 

SAUCE  FOR  APPLE  PUDDING 

M. 
Boil  good  molasses  with  a  little  butter,  and  serve  hot. 

HARD  SAUCE  FOR  PUDDINGS,  RICE,  ETC. 

M. 
Take  one  teacup  sugar,  one-half  teacup  butter;    stir 
together  until  light ;  flavor  with  wine  or  essence  of  lemon ; 
smooth  the  top  with  a  knife,  and  grate  nutmeg  over  it. 

WINE  SAUCE. 

Brown  one  cup  of  sugar  and  a  piece  of  butter  the  size 
of  a  hen's  egg,  in  a  saucepan ;  pour  two-thirds  of  a  teacup 
of  boiling  water  slowly  over  the  mixture  ;  when  ready  to 
serve,  add  one-half  cup  of  currant  wine. 

WINE  SAUCE. 

Mrs.  Pulsifer. 
Two  ounces  of  butter,  two  teaspoons  of  flour,  one-quar- 
ter of  a  pound  of  sugar,  one  gill  of  wine,  and  half  a  nut- 
meg grated ;  mix  the  flour  and  butter  together,  add  one- 
half  pint  boiling  water  and  the  sugar  and  wine;  just 
before  serving,  add  the  grated  nutmeg.     Serve  hot. 

GERMAN  SAUO$:. 

M.  D.  Harris. 
The  whites  of  two  eggs,  the  juice  of  one  lemon,  sugar 
enough  to  beat  up  to  a  proper  consistency  for  serving. 


PIES. 


PASTRY. 


Drink  now  the  strong  beer, 

Cut  the  white  loaf  here, 
The  while  the  meat  is  a  shredding 

For  the  rare  mince  pie, 

And  the  plums  stand  by 
To  fill  the  paste  that's  a  kneading. 

—  Old  Song. 

FINE  PUFF  PASTRY. 

One  pound  of  flour,  a  little  more  for  rolling  pin  and 
board,  and  half  a  pound  of  butter  and  half  a  pound  of 
lard.  Cut  the  butter  and  lard  through  the  flour  (which 
should  be  sifted)  into  small  thin  shells  and  mix  with  suf- 
ficient ice  water  to  roll  easily.  Avoid  kneading  it  and  use 
the  hands  as  little  as  possible  in  mixing. 

PLAINER  PASTRY. 

One  cup  of  butter,  one  cup  of  lard,  a  little  salt,  cut 
through  the  flour  and  mix  lightly  together.  Some  cooks 
mix  the  lard  through  the  flour  and  mix  with  water  and 

(317) 


218  THE  HOME  COOK  BOOK. 

then  roll  out ;  when  in  a  sheet  cut  the  batter  into  thin 
sheets,  fold  over  and  lay  aside,  cutting  off  from  the  roll 
what  is  used  for  the  bottom  or  top  crust  as  wanted. 

PASTEY  OF  GRAHAM  FLOUR. 

Half  a  pound  of  Graham  flour,  one  cup  of  sweet  cream, 
a  little  salt ;  mix  and  roll  and  bake  in  the  usual  way  with 
fruit  between  the  crusts. 

RICE  PIE. 

Mrs.  A.  S.  Ewing. 

One  quart  of  milk,  boiled;  one  small  teacup  of  rice 
flour  mixed  in  a  little  cold  milk ;  add  to  the  boiling  milk 
two  tablespoons  of  butter ;  when  cold,  add  five  eggs  well 
beaten ;  sweeten  to  taste ;  flavor  with  vanilla,  and  bake. 

FRUIT   PIE. 

Mrs.  M.  P.  CarroU. 

Must  be  baked  in  a  two  quart  tin  basin  ;  to  give  it  the 
right  shape  the  basin  must  be  of  nearly  the  same  size  top 
and  bottom ;  first  make  a  nice  pie  crust ;  put  a  layer  of  it 
in  the  bottom,  but  not  around  the  side  of  the  dish ;  then 
a  layer  of  chopped  sour  apples,  two  inches  thick ;  then  a 
layer  of  chopped  raisins ;  sprinkle  sugar  over  this,  pieces 
of  butter,  and  any  spice  you  like  —  cloves  and  nutmeg 
are  nice  ;  another  layer  of  crust  and  fruit,  etc.,  until  your 
dish  is  full ;  put  a  crust  on  top ;  bake  slowly  for  two 
hours ;  when  done,  turn  bottom  upwards  on  a  plate,  and 
before  putjing  it  on  the  table  sprinkle  fine  sugar  over  it. 
It  is  quite  as  good  when  warmed  again  as  when  first 


VALUABLE   EECIPES.  219 

baked.  It  takes  one  pound  of  raisins,  ten  or  twelve 
good  sized  apples,  two  large  cups  of  sugar,  more  if  you 
like. 

TEANSPAKENT  PUDDING. 

Mrs.  P.  H.  Smith. 

Five  eggs,  one-half  pound  sugar,  one-third  pound  but- 
ter, three  tablespoons  of  cream;  divide  the  sugar,  and 
beat  half  of  it  in  the  butter,  and  the  other  half  with  the 
yolk  of  the  eggs,  and  then  add  the  whites  and  the  cream, 
and  one-half  teaspoon  of  vanilla.  Prepare  crust  in  two 
pie  plates,  and  pour  the  mixture  in  and  bake  in  a  slow 
oven. 

ACID  PIE. 

M.  A.  Bingham,  Elgin,  111. 

One  cup  of  soft  bread  or  crackers,  one  cup  of  sugar, 
two  cups  of  water,  little  lemon,  one  egg,  one  teaspoon  of 
tartaric  acid. 

LEMON  PIE. 

Mrs.  H.  L.  Adams,  and  others. 

One  tablespoon  of  corn  starch,  boiled  in  a  cup  of  water ; 
one  egg,  one  cup  of  sugat,  juice  and  rind  of  one  lemon ; 
bake  in  a  crust.     This  will  fill  one  shallow  plate. 

LEMON  PIE. 

Miss  Sophia  Brownsberg. 

The  rind  and  juice  of  one  lemon,  one  cup  sugar,  the 
yolks  of  three  eggs ;  mix  these  well  together ;  two  cups 


THE   HOME   COOK  BOOK. 

of  milk,  little  salt,  one  tablespoon  corn  starch ;  thicken 
the  milk  with  the  corn  starch  and  let  it  come  to  a  boil ; 
then  stir  it  into  the  other  ingredients,  pour  it  into  a  pie 
plate  covered  with  a  good  paste  and  bake  it.  Beat  the 
whites  of  three  eggs  to  a  froth,  with  a  tablespoon  of  sugar, 
lay  it  over  the  top  of  the  pie  and  set  it  again  in  the  oven 
for  a  few  seconds,  to  brown. 

LEMOK  PIE. 

•  Mrs.  J.  W.  Preston. 

Six  eggs,  (less  two  whiter  )  two  cups  of  white  sugar,  a 
little  salt,  one  cup  of  sweet  milk,  two  tablespoons  of  com 
starch  dissolved  in  the  milk ;  two  large  lemons,  juice  and 
rind ;  bake  slowly  until  set.  Meringue  for  the  top : 
Whites  of  two  eggs  beaten  with  six  tablespoons  of  pow- 
dered sugar ;  bake  to  a  light  brown,  after  having  spread 
over  the  surface  of  the  pie. 

LEMON  PIE. 

Mrs.  G.  L.  Dunlap. 

Yolks  of  six  eggs,  two  cups  of  pulverized  sugar,  beaten 
well  together,  two  and  a  half  cups  of  milk,  three  lemons, 
(only  juice,)  a  little  salt,  mix  well,  bake ;  then  take  the 
whites  of  the  eggs,  add  one-half  cup  of  pulverized  sugar, 
beaten  well  together,  then  spread  over  the  top  of  pies  and 
brown.    This  recipe  will  make  two  good  sized  pies. 

LEMON  PIE. 

Miss  Annie  Slocum. 

Two  lemons,  five  eggs,  one  cup  of  sugar,  one  cup  of 


VALUABLE  RECIPES.  221 

water,  two  tablespoons  corn  starch ;  grate  the  outside  of 
the  lemon  rinds  into  a  dish,  then  cut  in  half  and  remove 
the  seeds,  scooping  the  pulp  and  juice  into  the  dish  with 
a  silver  spoon ;  add  the  sugar  and  water,  wetting  the 
starch  with  some  of  the  water ;  mix  it  in  with  the  yolks 
and  one  white  of  an  egg,  (the  eggs  well  beaten  first,)  pour 
into  two  tins  lined  with  pastry,  and  bake ;  beat  the  re- 
maining whites ;  gradually  stir  in  ten  tablespoons  of  pul- 
verized sugar,  and  when  the  pies  are  done,  spread  the 
snow  over  them,  and  place  in  the  oven  until  brown. 

LEMOK  PIE. 

M. 

For  three  pies,  take  the  rind  and  juice  of  four  lemons, 
the  yolks  of  nine  eggs,  the  whites  of  three,  nearly  one 
cup  of  butter,  two  cups  of  sugar,  one-half  cup  of  sweet 
milk;  beat  the  whites  of  six  eggs  with  six  ounces  of 
sugar;  put  on  the  top,  after  baking,  and  brown  slightly. 
Very  rich. 

LEMON  PIE. 

Mrs.  Beyer,  and  others. 

For  one  pie,  take  one  large  lemon,  the  yolks  of  two 
eggs,  one  cup  of  sugar,  one-half  cup  of  cold  water,  one 
teaspoon  of  bttter.  Icing  for  the  same  :  Whites  of  two 
eggs,  two  tablespoons  of  pulverized  sugar ;  brown  it 
nicely  in  the  oven. 

LEMON  KAISIN  PIE. 

Anonymous. 

On  cup  of  sugar,  one  lemon,  one  cup  of  raisins,  one 


THE  HOME  COOK   BOOK. 

cup  water ;  chop  lemon  and  raisins  fine,  cook  in  the  water 
three-quarters  of  an  hour. 

LEMO]^  PIE. 

Mrs.  A.  L.  Chetlain. 

One  tablespoon  of  corn  starch  stirred  in  a  little  cold 
water;  add  one  cup  of  boiling  water,  let  it  come  to  a  boiU 
then  add  seven  tablespoons  of  sugar,  yolks  of  four  eggs, 
grated  rind  and  juice  of  two  lemons ;  bake  with  a  bottom 
crust,  then  beat  the  whites  of  four  eggs  and  a  little  sugar, 
pour  this  over  the  top,  and  then  brown. 

LEMON  PIE. 

Mrs.  L.  Bradley. 

One  lemon,  grate  the  rind  and  squeeze  the  juice ;  throe 
eggs,  one  tablespoon  of  butter,  three  tablespoons  of  sugar, 
one  cup  of  milk ;  beat  the  whites  of  eggs  and  stir  in  after 
the  rest  are  mixed. 

MINCE  PIES. 

Six  pounds  of  lean  fresh  beef  boiled  tender,  when 
cold,  chopped  fine,  a  pound  of  beef  suet  chopped  fine, 
five  pounds  of  apples  chopped,  two  pounds  of  raisins, 
seeded,  two  pounds  of  currants,  half  a  pound  of  citron, 
two  tablespoons  of  cinnamon,  one  of  grated  nutmeg,  on« 
tablespoon  of  cloves,  one  tablespoon  of  allspice,  one 
tablespoon  of  salt,  three  pounds  of  brown  sugar,  a  quart 
of  wine,  pint  of  brandy,  and  the  liquor  the  meat  is  boiled 
in.  Keep  in  a  stone  jar  tied  over  with  a  double  paper. 
It  should  be  made,  at  least,  the  day  before  it  is  used,  and 


VALUABLE   RECIPES.  223 

when  you  make  pies  add  a  little  more  wine  to  what  you 
take  out  for  the  pies,  and  more  chopped  apples. 

MINCE  MEAT. 

Mrs.  Higgins. 
Six  pounds  of  beef  and  six  pounds  of  apples,  chopped 
fine ;  four  pounds  of  sugar,  two  of  citron,  three  of  raisins, 
three  of  currants,  one  of  suet,  two  quarts  of  boiled  cider, 
one-half  cup  of  salt,  two  nutmegs,  two  tablespoons  of 
ground  cioves,  two  of  allspice,  two  of  cinnamon ;  when 
used,  enough  sweet  cider  should  be  added  to  make  the 
mixture  quite  moist. 

MINCE  MEAT. 

Mrs.  J.  M.  Durand, 

Two  pounds  of  raisins,  one  of  currants,  one  of  suet, 
two  and  one-half  of  sugar,  one-quarter  of  citron,  one- 
eighth  of  cinnamon,  two  chopped  pippins,  three  lemons, 
two  nutmegs  ;  wine,  brandy  and  cloves  to  taste. 

MINCE  PIE. 

Mrs.  Pulsifer. 
Two  pounds  of  suet  chopped  fine,  four  pounds  of  mince 
meat,  three  cups  raisins,  three  cups  of  currants,  two  pieces 
of  citron,  twelve  cups  of  fine  chopped  apples,  five  large 
teaspoons  of  cloves,  four  large  teaspoons  ginger,  four  nut- 
megs, one  quart  syrup,  four  quarts  of  cider,  five  teaspoons 
cinnamon,  one  teaspoon  of  pepper,  salt  to  taste,  one  cup 
of  sugar,  two  lemons  (juice  and  rind  grated);  stir  all 
together;  let  come  to  a  boil,  then  put  in  a  jar;  when 
making  pies  put  a  tablespoon  of  brandy  to  a  pie. 


224  THE  HOME  COOK  BOOK. 

MINCE  PIE. 

Mrs.  James  Morgan. 

Boil  beef  until  tender  (three  pounds  after  it  is  boiled) ; 
when  cold,  chop  fine ;  add  three  pounds  of  fine  chopped 
suet,  and  mix  with  the  beef ;  add  a  tablespoon  of  salt,  six 
pounds  of  apples,  four  pounds  of  currants,  six  pounds  of 
raisins,  two  pounds  of  citron ;  season  to  taste  with  pow- 
dered cinnamon,  mace,  cloves  and  nutmeg;  add  boiled 
cider,  brandy  and  wine  until  quite  soft ;  mix  well  and  pack 
in  stone  jars,  pour  brandy  over  the  top  and  cover  tightly. 
This  will  make  about  five  gallons ;  add  two  pounds  sugar. 

MINCE  PIE. 

C.  Kennicott. 

Three  pints  apples,  one  pint  boiled  beef,  one-half  pint 
of  butter  or  beef  drippings,  one  pint  molasses,  one-half 
pint  of  water,  one  and  a  half  teacpoons  allspice,  one  tea- 
spoon cinnamon,  one  teaspoon  salt,  three-fourths  teaspoon 
cloves,  two  and  a  half  large  spoons  of  vinegar,  one-half 
of  a  nutmeg.  Young  housekeepers  will  find  this  recipe  a 
great  comfort. 

MOCK  MmCE  PIE. 

Mrs.  G.  F.  DeForest,  Freeport,  111. 

One  egg,  three  or  four  large  crackers,  or  six  or  eight 
small  ones,  one-half  cup  of  molasses,  one-half  cup  sugar, 
one-half  cup  vinegar,  one-half  cup  strong  tea,  one  cup 
chopped  raisins,  a  small  piece  butter,  spice  and  salt. 


VALUABLE   RECIPES.  225 

SHAM  MINCE  PIE. 

Eliza  Wormley. 
Ten  crackers  made  fine,  two  cups  of  water,  one  of 
vinegar,  one-half  of  butter,  one  of  molasses,  five  eggs; 
add  raisins;  beat  the  eggs,  butter  and  sugar  together; 
spices  and  sugar  to  taste. 

MINCE  PIE. 

Mrs.  J.  R.  Adams. 
Boil  and  chop  three  pounds  of  lean  beef,  two  pounds  of 
suet,  four  of  good  raisins,  four  of  currants,  one  of  citron, 
four  of  sugar,  grated  rind  and  juice  of  three  lemons,  and 
two  sweet  oranges,  three  large  tablespoons  of  cinnamon, 
three  grated  nutmegs,  two  tablespoons  of  cloves,  two  of 
mace,  one  quart  of  cooking  brandy,  some  wine,  four 
tablespoons  salt ;  pack  it  down  tightly  in  a  jar,  and  stir 
well  before  using.  In  making  a  pie,  take  nearly  two- 
thirds  of  apples  and  more  than  one-third  meat;  add 
enough  cider  to  make  very  juicy,  and  enough  sugar  to 
make  very  sweet. 

YINEGAR  PIE. 

Elk  Guild. 
One  cup  of  sugar,  one-half  of  vinegar,  two  teaspoons 
of  flour,  one  of  butter,  one  of  cinnamon,  two  cups  of 
water ;  boil  all  together  till  thick,  and  bake  as  you  would 
a  custard  pie.     This  is  very  nice. 

CREAM  PIE. 

Mrs.  M.  A.  Green. 
Boil  nearly  one  pint  of  new  milk ;  take  two  small  table- 


226  THE  HOME  COOK  BOOK. 

spoons  of  corn  starch  beaten  with  a  little  milk ;  to  this 
add  two  eggs;  when  the  milk  has  boiled,  stir  this  in 
slowly  with  one  scant  teacup  of  sugar  and  one-half  cup 
of  butter,  two  teaspoons  of  lemon.  Cakes  :  Three  eggs, 
one  cup  of  white  sugar,  one  and  a  half  of  flour,  one 
teaspoon  of  baking  powder,  mix  it  in  flour;  three  table- 
spoons of  cold  water;  bake  in  two  pie-pans  in  a  quick 
oven ;  split  the  cake  while  hot,  and  spread  in  the  cream. 

CEEAM  PIES. 

Mrs.  L.  H.  Holbrook. 

One  cup  of  flour,  one  cup  of  sugar,  three  or  four  eggs 
(the  whites  and  yolks  beaten  separately  and  well) ;  half  a 
teaspoon  of  soda  and  one  of  cream  of  tartar ;  beat  the 
eggs  to  a  stiff  froth ;  add  the  sugar,  which  should  be  of 
fine  quality,  and  then  the  flour  sifted  with  the  soda  and 
cream  of  tartar.  Pour  this  into  four  common-sized  pie 
tins  and  bake.  It  will  be  sufficient  for  two  pies.  Cream : 
Make  a  nice  custard  with  one  pint  of  milk,  three  eggs  and 
one  tablespoon  of  corn  starch,  cooking  the  custard  in  a 
tin  kettle  of  hot  water;  before  mixing  in  the  corn  starch 
wet  it  with  milk,  and  add  the  eggs  and  sugar ;  then  stir 
into  the  boiling  milk;  flavor  to  taste,  and  when  cold 
spread  between  two  layers  of  the  crust. 

CKEAM  PIE. 

Mrs,  S.  Cornell. 

Butter  the  size  of  an  egg ;  one  cup  sugar  and  two  eggs 
stirred  together ;  then  add  one-third  cup  milk,  two  cups 
flour,  with  two  teaspoons  baking  powder,  stirred  in  before 


VALUABLE   RECIPES.  227 

sifting  into  the  mixture ;  bake  in  two  pie  tins  for  two 
pies.  For  the  filling  :  One  pint  milk,  taking  out  enough 
to  wet  one-half  cup  flour,  and  boil  the  rest,  two-thirds 
cup  sugar  and  yolks  of  two  eggs ;  stir  the  filling  mixture 
together  and  boil  three  minutes ;  when  cold  flavor  with 
lemon  or  vanilla,  and  spread  between  the  upper  and 
lower  crusts,  when  cut  smoothly  apart.  This  makes  two 
very  delicious  pies. 

CKEAM  PIE. 

Mrs.  Bartlett. 

One  cup  powdered  sugar,  one  cup  flour,  one  teaspoon 
cream  tartar  and  one-half  teaspoon  soda,  five  eggs  beaten 
separately,  grated  rind  of  lemon.  Cream  :  Set  in  hot 
water  one-half  pint  of  milk  ;  when  scalding  hot  add  one- 
half  cup  sugar,  a  little  salt  and  one  egg  beaten  together ; 
stir  until  thick,  and  when  cool  add  one  tablespoon  va- 
nilla   put  between  crusts. 

PHILADELPHIA  BUTTER  PIE. 

Mrs.  A.  N.  Arnold. 

Cover  a  pie  plate  with  crust,  as  for  a  custard  pie ;  take 
a  piece  of  butter  the  size  of  an  egg,  two-thirds  of  a  cup 
of  sugar,  one  cup  of  sweet  cream,  one  tablespoon  of  flour ; 
stir  butter,  flour  and  sugar  together ;  then  stir  in  the 
cream;  pour  in  the  plate;  bake  until  brown. 

SQUASH  PIE. 

Mrs.  P.  B.  Ayer.'^ 

One  crust,  one  small  cup  of  dry  maple  sugar  dissolved 


228  THE  HOME  COOK  BOOK. 

in  a  little  water,  two  cups  of  strained  squash  stirred  in  the 
sugar ;  add  four  eggs,  two  teaspoons  of  allspice,  two  cups 
of  milk,  one  teaspoon  of  butter,  and  two  of  ginger,  added 
last.     This  makes  two  pies. 

SQUASH  PIE. 

y  Mrs.  Rice. 

One  pint  of  squash,  one  pint  of  milk,  three  eggs,  one- 
half  of  a  nutmeg,  one  teaspoon  of  cinnamon,  one  tea- 
spoon of  vanilla,  two  cups  of  sugar ;  put  everything  into 
the  squash,  the  milk  last. 

SQUASH  PIE. 

/  Mrs.  L.  H.  Davis. 

Two  teacups  of  boiled  squash,  three-fourths  teacup  of 
brown  sugar,  three  eggs,  two  tablespoons  of  molasses,  one 
tablespoon  melted  butter,  one  tablespoon  ginger,  one 
teaspoon  of  cinnamon,  two  teacups  of  milk,  a  little  salt. 
Makes  two  plate  pies. 

CUSTARD  PIE. 

Mrs.  E.  E.  Marcy,  Evanston. 

Make  a  custard  of  the  yolks  of  three  eggs  with  milk, 
season  to  the  taste;  bake  it  in  ordinary  crust;  put  it  in  a 
a  brick  oven,  that  the  crust  may  not  be  heavy,  and  as 
soon  as  that  is  heated  remove  it  to  a  place  in  the  oven 
of  a  more  moderate  heat,  that  the  custard  may  bake 
slowly  and  not  curdle  ;  when  done,  beat  the  whites  to  a 
froth ;  add  sugar  and  spread  over  the  top,  and  return  to 
the  oven  to  brown  slightly ;  small  pinch  of  salt  add«d  to 


VAI.UABLE   EECIPE8.  229 

a  custard  heightens  the  flavor ;  a  little  soda  in  the  crust 
prevents  it  from  being  heavy.     Very  nice. 

WASHINGTON  PIE. 

Mrs.  A.  L.  Chetlain. 

One  and  one-half  cups  of  sugar,  one-half  cup  of  butter, 
one-half  cup  of  sweet  milk,  three  eggs,  two  and  one-half 
cups  of  flour,  two  teaspoons  of  baking  powder ;  bake  in 
three  layers,  in  jelly  cake  tins ;  pare  and  grate  two  large 
apples ;  add  one  cup  of  sugar,  grated  rind  and  juice  of 
one  lemon ;  put  this  on  the  stove  and  let  it  steam  until  it 
forms  a  jelly;  then  take  it  off"  and  stir  in  the  yolk  of  one 
egg.  When  the  cake  and  jelly  are  both  cold  put  them 
together. 

WASHINGTON  PIE. 

Mrs.  D. 

One  cup  of  sugar,  three  eggs,  one  and  one-half  cups 
of  flour,  one  teaspoon  of  baking  powder ;  flavor  to  taste ; 
bake  as  for  jelly  cake  in  layers,  and  spread  between  the 
layers  raspberry  jam. 

COCOANUT  PIE. 

Mrs.  E.  P.  Thomas,  Rockford,  111. 

Grate  fresh  cocoanut ;  to  one  cup  of  cocoanut  add  one 
and  one-half  cups  of  sweet  milk,  the  yolks  of  four  eggs, 
a  little  salt,  and  sweeten  to  taste ;  one  tablespoon  of 
melted  butter ;  beat  the  whole  five  or  six  minutes ;  beat 
the  whites  of  the  eggs  to  a  stiff  froth,  and  put  over  the 
top  just  long  enough  to  slightly  brown  before  taking  the 


330  THE   HOME   COOK   BOOK. 

pie  from  the  oven.     If  you  use  dessicated  cocoanut,  soak 
it  in  the  milk  over  night, 

COCOANUT  PIE. 

Mrs.  Taylor,  Ft.  Wayne. 

One  and  one-half  pints  of  milk,  six  eggs,  one  cocoa- 
nut,  three  cups  sugar,  one-half  cup  butter;  mix  sugar  and 
butter,  then  the  eggs,  then  the  cocoanut,  and  lastly  the 
milk. 

POLISH  TAETLETS. 

Roll  some  good  puif  paste  out  thin,  cut  it  into  two  and 
a  half  inch  squares ;  brush  each  square  over  with  the 
white  of  an  egg,  then  fold  down  the  corners  so  that  they 
all  meet  in  the  middle  of  each  piece  of  paste ;  slightly 
press  the  two  pieces  together,  brush  them  over  with  the 
egg ;  sift  over  sugar ;  bake  in  a  quick  oven  for  a  quarter 
of  an  hour ;  when  they  are  done  make  a  little  hole  in  the 
middle  and  fill  with  jam  or  jelly. 

LEMON  TAETS. 

Mix  well  together  the  juice  and  grated  rind  of  two 
lemons,  two  cups  of  sugar,  two  eggs,  and  the  crumbs  of 
sponge  cake ;  beat  it  all  together  until  smooth  ;  put  into 
twelve  patty  pans  lined  with  puff  paste,  and  bake  until 
the  crust  is  done. 


CUSTARDS,  CREAMS,  ETC. 


"  They  serve  up  salmon,  venison  and  wild  boars, 
By  hundreds,  dozens  and  by  scores, 
Hogsheads  of  honey,  kilderkins  of  mustard. 
Plum  puddings,  pancakes,  apple  pies  and  custard." 


MES.  GKAYE'S  CUSTAKDS. 

Six  eggs,  one  quart  milk,  three-fourths  cup  sugar,  one 
teaspoon  of  vanilla;  beat  sugar  and  eggs  together,  and 
stir  into  hot  milk ;  when  done,  strain ;  cook  very  slowly, 
not  boil ;  pour  into  cups. 

Another  Way. —  Instead  of  boiling,  put  the  mixture 
into  cups;  set  them  in  a  dripping  pan  half  full  of  water 
and  bake  in  the  oven  till  done. 

EICE  CUSTAKD. 

Mrs.  G.  M.  Dickerman,  Rockford. 

To  half  a  cup  of  rice,  add  one  quart  of  milk,  and  a  little 
salt ;  steam  one  hour,  or  until  quite  soft ;  beat  the  yolks 
of  four  eggs  with  four  tablespoons  of  white  sugar ,-  add 
this  just  before  taking  off  the  rice ;  stir  in  thoroughly,  but 
do  not  let  it  boil  any  more ;  flavor  with  vanilla.     Beat 

(231) 


232  THE   HOME  OOOK    BOOK. 

the  whites  of  the  eggs  to  a  stiff  froth,  with  sugar;  after 
putting  the  mixture  into  the  pudding  dish  in  which  you 
serve  it,  put  the  whites  over  it,  and  let  it  slightly  brown  in 
the  oven. 

KICH  CUSTARD. 

Mrs.  Morgan,  Rockford,  111. 
One  quart  of  cream,  the  yolks  of  six  eggs,  six  ounces 
of  powdered  white  sugar,  a  small  pinch  of  salt,  two  table 
spoons  of  brandy,  one  tablespoon  of  peach  water,  half  a 
tablespoon  of  lemon  brandy,  an  ounce  of  blanched 
almonds  pounded  to  a  paste ;  mix  the  cream  with  the 
sugar,  and  the  yolks  of  the  eggs  well  beaten ;  scald  them 
together  in  a  tin  pail  in  boiling  water,  stirring  all  the  time 
until  sufficiently  thick ;  when  cool,  add  the  other  ingredi- 
ents, and  pour  into  custard  cups. 

BOILED  CUSTARD. 

Mrs.  T.  Kingsford, 

Two  tablespoons  of  the  corn  starch  to  one  quart  of 
milk ;  mix  the  corn  starch  with  a  small  quantity  of  the 
milk  and  flavor  it ;  beat  up  two  eggs.  Heat  the  remainder 
of  the  milk  to  near  boiling,  then  add  the  mixed  corn 
starch,  the  eggs,  four  tablespoons  of  sugar,  a  little  butter 
and  salt.     Boil  it  two  minutes,  stirring  it  briskly, 

BOILED  CUSTARD. 

Mrs.  R.  M.  Pickering. 

One  quart  milk,  eight  eggs,  one-half  pound  of  sugar; 
beat  to  a  good  froth  the  eggs  and  sugar.     Put  the  milk  in 


VALUABLE  RECIPES.  233 

a  tin  pail  and  set  it  in  boiling  water ;  pour  in  the  eggs  and 
sugar  and  stir  until  it  thickens. 

CHOCOLATE  CUSTAKD. 

Mrs.  Higgins. 

Three  ounces  Baker's  chocolate,  three  pints  milk,  four 
tablespoons  white  sugar,  two  tablespoons  brown  sugar; 
prepare  a  soft  custard  of  the  milk  and  the  yolks  of  five 
eggs  and  the  white  of  one ;  dissolve  the  chocolate  in  a  cup 
of  warm  milk  and  heat  it  to  boiling  point ;  when  cool, 
sweeten  it  with  brown  sugar  and  flavor  with  the  extract  of 
vanilla ;  pour  the  whole  into  a  dish  and  cover  with  the 
whites  of  the  five  eggs  beaten  stiff,  with  a  little  sugar ; 
brown  slightly  and  serve  cold. 

SAGO  CUSTAKD. 

C.  D.  Adams. 

Three  tablespoons  sago  boiled  in  a  little  water  till  clear ; 
add  one  quart  of  milk,  let  it  come  to  a  boil,  then  add  five 
or  six  well-beaten  eggs  and  sugar  to  taste.  Put  the  ves- 
sel containing  the  custard  in  a  kettle  of  boiling  water ;  stir 
it  briskly  till  it  thickens  a  little;  flavor  with  vanilla  after 
it  is  partly  cool. 

APPLE  CUSTAED. 

Mrs.  F.  B.  Orr. 

Pare,  core  and  quarter  one  dozen  tart  apples,  strew  into 
It  the  grated  rind  of  one  lemon ;  stew  until  tender  in  very 
little  water ;  then  mash  smooth  with  back  of  a  spoon.  To 
one  and  a  half  pints  of  strained  apple  add  one  and  a 


234  THB  HOME  OOOK  BOOK. 

quarter  pounds  sugar ;  leave  it  until  cold ;  beat  six  eggs 
light  and  stir  alternately  into  one  quart  milk  with  the 
apples ;  put  into  cups  or  deep  dish,  and  bake  twenty  min- 
xites ;  to  be  eaten  cold. 

APPLE  CUSTARDS. 

Mrs.  C.  M.  Dickerman,  Rockford. 

Take  six  tart  apples,  pare  and  quarter  them,  put  into  a 
baking  dish  with  one  cup  water;  cook  until  tender,  but 
not  to  pieces,  then  turn  them  into  a  pudding  dish  and 
sprinkle  sugar  over  to  cover  them ;  beat  eight  eggs  with 
sugar,  and  mix  with  them  three  pints  of  milk,  a  little 
nutmeg;  turn  it  over  the  apples,  and  bake  twenty-five 
minutes. 

CARAMEL  CUSTARD. 

Mrs.  Perry  Smith. 

One  quart  of  milk,  one  cup  of  white  sugar,  one  cup  of 
brown  sugar,  two  tablespoons  corn  starch,  four  eggs  and 
a  pinch  of  salt  and  vanilla.  Place  the  milk  with  the 
white  sugar  and  salt  in  a  farina  kettle  over  the  fire ;  if  you 
have  not  such  a  kettle,  a  tin  pail  set  in  a  pot  of  hot  water 
will  answer  the  purpose  ;  beat  the  eggs  without  separating 
in  a  large  bowl,  and  wet  the  corn  starch  with  a  little  cold 
milk ;  put  the  brown  sugar  in  a  tin  pan  and  set  over  the 
fire ;  stir  until  it  is  thoroughly  scorched,  but  not  burned ; 
then  turn  the  scalding  milk  on  the  eggs ;  put  the  mixture 
in  the  kettle  again  over  the  fire ;  stir  in  the  corn  starch 
until  it  thickens ;  lastly,  stir  in  the  scorched  sugar  and 
remove  from  the  fire ;  then  add  a  generous  amount  of 


VALUABLE    RECIPES.  236 

vanilla.  The  scorched  sugar  falls  into  the  custard  in 
strings,  but  these  will  dissolve  with  vigorous  stirring,  after 
removal  from  the  fire.  Turn  into  custard  glasses  and 
serve  cold. 

EENNET  CUED. 

Take  a  piece  of  dried  rennet  two  inches  square,  wash 
off  the  salt,  put  it  into  two  quarts  of  lukewarm  milk,  with 
a  thread  attached  to  it  so  that  it  can  be  easily  removed ; 
let  it  remian  in  the  milk  until  it  begins  to  thicken,  then 
remove  it  and  place  the  milk  where  it  will  become  cold 
and  solid.  To  be  eaten  with  rich  cream,  sweetened  and 
flavored  to  taste. 

APPLE  SOUFFLE. 

Mrs.  A.  N.  Arnold. 

Stew  the  apples;  add  a  little  grated  lemon  peel  and 
juice;  line  the  sides  and  bottom  of  the  dish  about  two 
inches  thick.  Make  a  boiled  custard  with  one  pint  of 
milk  and  two  eggs ;  when  it  is  cool,  pour  it  into  the  center 
of  the  dish.  Beat  the  whites  of  the  eggs  and  spread  it 
over  the  top ;  sprinkle  sugar  over  it,  and  bake  a  few  min- 
utes in  the  oven. 

FLOATIJMG  ISLAND. 

Mrs.  E.  E.  Marcy. 

One-half  package  gelatine,  one  pint  of  water;  soak 
twenty  minutes ;  add  two  cups  of  sugar,  set  it  on  the  stove 
to  come  to  a  boil ;  when  nearly  cold,  add  the  whites  of 
four  eggs  beaten  stiff,  the  juice  and  rind  of  two  lemons, 


236  THE  HOME  COOK  BOOK. 

and  pour  into  a  mould ;  turn  over  the  form.  Make  a  cus- 
tard of  the  yolks  of  four  eggs,  a  quart  of  milk,  and  a  small 
tablespoon  of  corn  starch,  sweetened  to  taste. 

FLOATING  ISLAND. 

From  "In  the  Kitchen"— Mrs.  E.  S.  Miller. 

One  tumbler  of  currant  jelly,  one  pint  of  powdered 
sugar,  five  eggs ;  beat  the  whites  of  the  eggs  very  stiff 
before  putting  in  the  jelly ;  then  beat  well ;  add  the  sugar 
gradually  and  beat  it  perfectly  stiff ;  chill  it  thoroughly  on 
the  ice  and  serve  in  a  glass  dish  half  filled  with  cold  milk ; 
cover  it  with  the  island  in  spoonfuls  standing  in  peaks.  It 
is  to  be  eaten  with  cream. 

FLOATING    ISLAND   OF  FRESH    RASPBER- 
RIES. 

Adapted  from  "In  the  Kitchen." 

Crush  a  pint  of  very  ripe  red  raspberries  with  a  gill  of 
sugar ;  beat  the  white  of  four  eggs  to  a  stiff  froth,  and 
add  gradually  a  gill  of  powdered  sugar ;  press  the  rasp- 
berries through  a  strainer  to  avoid  the  seeds,  and  by  de- 
grees beat  in  the  juice  with  the  sugar  and  egg  until  so 
stiff  that  it  stands  in  peaks.     Serve  as  in  the  above  rule. 

APPLE  FLOAT. 

Mrs.  O.  L.  Parker. 

To  one  quart  of  apples,  partially  stewed  and  well 
mashed,  put  the  whites  of  three  eggs,  well  beaten,  and 
four  heaping  tablespoons  of  loaf  sugar ;  beat  them  to- 
gether for  fifteen  minutes,  and  eat  with  rich  milk  and  nut- 
meg. 


VALUABLE   RECIPES.  23T 

OEANGE  FLOAT. 

Mrs.  M.  E.  Kedzie,  Evanston. 

One  quart  of  water,  the  juice  and  pulp  of  two  lemons, 
one  coffee  cup  of  sugar ;  when  boiling  add  to  it  four  table- 
spoons of  corn  starch  mixed  in  water ;  let  it  boil,  stirring 
it  fifteen  minutes ;  when  cool,  pour  it  over  four  or  five 
sliced  oranges ;  over  the  top  spread  the  beaten  whites  of 
three  eggs,  sweetened,  and  a  few  drops  of  vanilla.  Eaten 
with  cream. 

WHIPPED  CREAM. 

Mix  one  pint  of  cream  with  nine  tablespoons  of  fine 
sugar  and  one  gill  of  wine  in  a  large  bowl ;  whip  these 
with  the  cream  dasher,  and  as  the  froth  rises,  skim  into 
the  dish  in  which  it  is  to  be  served.  Fill  the  dish  full  to 
top,  and  ornament  with  kisses  or  macaroons. 

SPANISH  CREAM. 

Mrs.    J.  P.  Booker. 

One  pint  milk  and  one-half  box  gelatine,  heated  to- 
gether ;  yolks  of  three  eggs,  and  five  tablespoons  sugar 
beaten  together,  added  to  the  above ;  take  off"  as  soon  as 
it  thickens,  then  stir  in  the  whites  of  three  eggs  beaten  to 
a  stiff"  froth  ;  flavor  with  vanilla ;  to  be  served  with  cream 
and  sugar. 

SPANISH  CREAM. 

Mrs.  J.  H.  Brown. 

Boil  one  ounce  of  gelatine  in  one  pint  of  new  milk  until 
dissolved,  add  four  eggs  well  beaten  and  half  a  pound  of 


288  THE  HOME  COOK  BOOK. 

sugar ;  stir  it  over  the  fire  until  the  eggs  thicken,  take  it 
off  the  fire  and  add  a  full  wine-glass  of  peach  water,  and 
when  cool  pour  it  into  moulds ;  serve  with  cream. 

VELVET  CEEAM. 

Mrs.  R.  Harris. 

Nearly  a  box  of  gelatine,  soaked  over  night  in  a  cup  of 
wine ;  melt  it  over  the  fire,  with  the  sugar ;  when  it  is 
warm,  put  in  a  quart  of  cream  or  new  milk  and  strain  it 
into  moulds.  If  the  wine  is  too  hot,  it  will  curdle  the 
milk. 

CHOCOLATE  CKEAM. 

Mrs.  Spruance. 

Soak  one  box  of  Coxe's  English  gelatine  (in  cold  water 
sufficient  to  cover)  one  hour;  one  quart  of  milk  boiled  ; 
scrape  two  ounces  of  French  chocolate,  mix  with  eight 
spoons  of  white  sugar;  moisten  this  with  three  spoons  of 
the  boiling  milk ;  then  stir  in  the  gelatine  and  the  yolks 
of  ten  well  beaten  eggs ;  stir  three  minutes  briskly ;  take 
off,  strain  and  add  two  teaspoons  of  vanilla ;  strain  and 
put  in  moulds  to  cool.    Serve  with  sugar  and  cream. 

CHOCOLATE  CKEAM. 

Mrs.  King. 

Half  a  cake  of  chocolate  dissolved  in  a  little  hot  water ; 
put  in  a  cup  of  milk  and  when  it  boils  have  five  eggs  well 
beaten  and  mixed  with  two  cups  of  milk ;  pour  the  hot 
chocolate  into  the  eggs  and  milk;  stir  well  and  boil  all 
together  for  a  few  minutes ;  sweeten  to  your  taste.  To 
be  eaten  cold. 


VALUABLE  BECIPE8.  339 

COFFEE  CKEAM. 

Soak  half  an  ounce  of  Coxe's  gelatine  in  a  little  cold 
water  half  an  hour ;  then  place  it  over  boiling  water  and 
add  one  gill  of  strong  coffee,  and  one  gill  of  sugar ;  when 
the  gelatine  is  well  dissolved,  take  from  the  fire ;  stir  in 
three  gills  of  cold  cream  and  strain  into  your  mould.  Be 
sure  that  this  has  been  previously  wet  with  cold  water. 

ORANGE  CREAM. 

Make  according  to  above  rule,  adding  one  gill  of  orange 
juice,  and  the  grated  rind  of  one  orange  which  has  been 
previously  soaked  in  the  orange  juice  while  the  gelatine 
is  dissolving  over  the  boiling  water,  and  the  beaten  yolks 
of  two  eggs  when  you  take  off,  and  quite  hot, 

APPLE  CREAM. 

Mrs.  Mann. 

One  cup  thick  cream,  one  cup  sugar,  beat  till  very 
smooth ;  then  beat  the  whites  of  two  eggs,  and  add ;  stew 
apples  in  water  till  soft ;  take  them  from  the  water  with  a 
fork;  steam  them  if  you  prefer.  Pour  the  cream  over  the 
apples  when  cold. 

FRUIT  CREAMS. 

These  consist  of  a  rich  cream ;  blanc  mange  poured 
over  fruit  and  set  on  ice  to  chill. 

PISTACHIO  AND  ALMOND  CREAMS. 

Make  a  nice  vanilla  ice-cream  ;  have  ready  pistachio 
fluts,  which  have  been  prepared  by  pouring  boiling  water 


340  THE  HOME  OOOK  BOOK. 

over  them  and  letting  them  stand  in  it  a  few  moments ; 
then  strip  off  the  skins  and  pound  to  a  paste  in  a  mortar, 
and  mix  with  the  cream.     Freeze. 

BAVARIAN  CEEAM. 

Mrs.  Chas.  Duffield. 

One  pint  of  milk,  yolks  of  four  eggs,  one-fourth  pound 
of  sugar,  one-half  ounce  of  gelatine  ;  put  all  over  the  fire, 
and  stir  until  the  gelatine  is  dissolved,  then  strain  through 
a  fine  sieve,  and  when  cool,  add  one  pint  of  cold  cream ; 
flavor  with  vanilla. 

ITALIAN  CREAM. 

E.  V.  Case,  Elmhurst. 

Take  one  quart  of  cream,  one  pint  of  milk  sweetened 
very  sweet,  and  highly  seasoned  with  sherry  wine  and 
vanilla ;  beat  it  with  a  whip  dasher,  and  remove  the  froth 
as  it  rises  until  it  is  all  converted  into  froth.  Have  ready 
one  box  of  Coxe's  sparkling  gelatine,  dissolved  in  a  little 
warm  water ;  set  your  frothed  cream  into  a  tub  of  ice ; 
pour  the  gelatine  into  it,  and  stir  constantly  until  it 
thickens,  then  pour  into  moulds,  and  set  in  a  cool  place. 

TAPIOCA  CEEAM. 

Two  tablespoons  of  tapioca  dissolved  very  soft,  three 
yolks  of  eggs  beaten  and  sweetened  to  the  taste;  boil  one 
quart  of  milk,  when  cool  stir  in  the  tapioca  and  flavor; 
beat  the  whites  very  light  and  mix  all  together ;  let  boil 
ten  minutes,  pour  into  moulds. 


VALUABLE    RECIPES.  241 

TAPIOCA  MEEINGUE. 

Mrs.  Spruance. 

One  teacup  of  tapioca  soaked  in  one  and  a  half  pints  of 
warm  water  three  hours ;  peel  and  core  eight  tart  apples ; 
fill  apples  with  sugar,  grating  a  little  nutmeg  or  moistening 
with  wine;  one  hour  before  needed,  pour  the  tapioca 
over  the  apples  and  bake,  serving  in  the  dish  baked  in ; 
the  addition  of  the  whites  of  four  well  beaten  eggs  spread 
over  the  top  and  browned  slightly,  improves  it. 

SPANISH  MERINGUES. 

M. 

Take  the  whites  of  eight  eggs ;  beat  until  stiff;  add  one- 
half  pound  of  powdered  sugar  and  a  pinch  of  salt,  and 
beat  well ;  grease  some  paper  and  lay  on  a  board ;  drop 
the  meringues  on  it  and  bake  in  a  slow  oven ;  when  done 
remove  with  a  knife  and  place  the  two  together ;  sprinkle 
with  powdered  sugar  before  baking. 

SWEET  MERINGUES. 

M. 

Use  the  same  mixture  as  above,  formed  in  a  ring,  using 
whipped  cream  with  sugar  and  vanilla  to  taste,  for  the 
centre. 

MELANGE. 

Mrs.  W.  Guthrie. 

Line  a  deep  pie  dish  with  pie  crust,  and  spread  on  a 
thin  layer  of  tart  apple  sauce,  then  a  layer  of  buttered 
bread ;  on  this  another  layer  of  apple.     Bake  until  the 


242  THE  HOME  COOK  BOOK. 

crust  is  done ;  when  done,  spread  on  the  whites  of  two 
eggs  beaten  to  a  froth  and  sweetened;  brown  slightly. 
Serve  with  pudding  sauce  of  butter  and  sugar  stirred  to  a 
cream,  seasoned  with  lemon, 

LEMON  SPONGE. 

Mrs.  Lamkin. 

Two  ounces  of  gelatine;  pour  over  one  pint  of  cold 
water;  let  it  stand  fifteen  minutes;  add  half  a  pint  of 
boiling  water,  three-quarters  of  a  pound  of  white  sugar, 
and  the  juice  of  four  lemons.  When  the  gelatine  is  cold, 
before  it  begins  to  get  firm,  add  the  well  beaten  whites  of 
three  eggs ;  beat  the  whole  fifteen  minutes,  until  the  mix- 
ture is  quite  white,  and  begins  to  thicken ;  then  put  in  a 
mould  first  wet  in  cold  water. 

LEMON  SPONGE. 

Mrs.  B. 

Two  ounces  isinglass,  one  and  three-fourths  pints  water, 
three-fourths  pound  powdered  sugar,  juice  of  five  lemons 
and  rind  of  one,  whites  of  three  eggs ;  dissolve  isinglass 
in  water,  strain,  add  sugar,  lemon  rind  and  juice ;  boil  the 
whole  ten  or  fifteen  minutes ;  strain  again ;  let  it  stand 
until  it  is  cold  and  begins  to  stiffen ;  beat  the  whites  of 
the  eggs,  add  them  to  the  mixture ;  beat  until  quite 
white,  then  mould  and  let  it  stand. 

SNOW  SOUFFLE. 

Mrs.  J.  Louis  Harris,  Keokuk,  Iowa. 
Beat  the  whites  of  two  eggs  to  a  stiff"  froth ;  dissolve 


VALUABLE   RECIPES.  243 

one-half  box  of  gelatine  in  a  little  more  than  a  pint  of 
hot  water,  two  cups  of  sugar,  and  the  juice  of  two  lemons ; 
when  this  is  dissolved  and  cooled,  stir  into  it  the  eggs  you 
have  beaten,  beat  the  whole  together  until  it  is  white  and 
stiff;  mould  and  pour  around  it  soft  custard. 

SNOW  PUDDING. 

Mrs.  L.  H.  Smith,  Kenwood. 

One-third  box  Coxe's  gelatine,  soaked  ten  minutes  in 
one-half  pint  cold  water,  and  afterwards  add  one-half 
pint  of  boiling  water,  juice  of  two  good  sized  fresh  lemons, 
one  and  a  half  cups  powdered  sugar ;  allow  this  to  stand 
over  a  slow  fire  only  a  few  moments ;  then  strain  it  through 
.  a  flannel  bag  into  your  pudding  dish  and  set  away  to  cool ; 
then  make  a  smooth  custard  of  the  yolks  of  five  eggs  with 
one  and  a  half  tablespoons  com  starch ;  sweeten  to  taste 
and  cook  it  a  few  minutes  in  a  tin  pail,  set  in  a  kettle  of 
boiling  water,  stirring  all  the  while;  when  sufficiently 
cooked  and  partially  cooled,  flavor  with  vanilla  extract, 
and  when  entirely  cold,  pour  this  custard  over  the  jelly 
already  in  the  dish,  and  beat  to  a  stiff"  froth  the  whites  of 
the  five  eggs,  adding  a  little  sugar  and  pour  over  the  top 
of  the  custard,  and  it  is  then  ready  to  serve.  This  is  con- 
sidered an  excellent  and  delicate  dessert,  if  properly  and 
carefully  made. 

SNOW  PUDDING. 

Mrs.  Henry  Stevens. 

One-half  box  of  Coxe's  gelatine,  dissolve  in  one  pint 
of  boiling  hot  water ;  when  nearly  cool,  add  one  cup 


244  THE  HOME  COOK  BOOK. 

sugar,  juice  of  one  lemon ;  strain ;  add  whites  of  three 
eggs  beaten  to  a  stiff  froth ;  beat  all  thoroughly,  and 
quickly  pour  into  mould.  Serve  cold  with  soft  custard 
made  of  the  yolks  of  three  eggs,  and  one-half  teaspoon 
corn  starch  stirred  in  one  pint  of  boiling  milk ;  sweeten 
to  taste. 

APPLE  CHAELOTTE. 

Mrs,  A.  M.  Gibbs. 

Put  a  layer  of  bread,  cut  in  thin  slices  and  buttered  on 
both  sides,  in  the  bottom  of  your  pudding  dish,  and  on 
this  a  layer  of  apples  cut  as  for  a  pie,  seasoning  with 
sugar  and  a  dust  of  cinnamon,  alternating  the  bread  and 
apples  until  the  dish  is  filled,  having  a  layer  of  bread  on 
top.  Bake  one-half  hour.  If  the  bread  is  in  danger  of 
becoming  too  brown  and  hard,  cover  with  a  plate  until 
the  apples  are  cookod.     To  be  eaten  with  cream. 

CHARLOTTE  EUSSE. 

M. 

One  pint  cream  and  whites  of  six  eggs,  beaten  to  a  stiff 
froth  separately ;  one-fourth  ounce  of  gelatine  soaked  in 
one  gill  of  milk ;  set  on  back  of  stove  to  dissolve.  Mix 
cream  and  eggs,  sweeten  and  flavor ;  stir  in  gelatine ; 
when  cool,  place  on  sponge  cake  and  set  away  to  get  firm ; 
or  you  can  use  two  eggs  (whites)  and  one-half  ounce  gela- 
tine.    Good, 

CHAELOTTE  EUSSE. 

Mrs.  A.  M.  Gibbs. 
Whip  one  quart  rich  cream  to  a  stiff  froth,  and  drain 


VALUABLE   RECIPES,  245 

well  on  a  nice  sieve.  To  one  scant  pint  of  milk  add  six 
eggs  beaten  very  light;  make  very  sweet;  flavor  high 
with  vanilla.  Cook  over  hot  water  till  it  is  a  thick  cus- 
tard. Soak  one  full  ounce  Coxe's  gelatine  in  a  very  little 
water,  and  warm  over  hot  water.  When  the  custard  is 
very  cold,  beat  in  lightly  the  gelatine  and  the  whipped 
cream.  Line  the  bottom  of  your  mould  with  buttered 
paper,  the  sides  with  sponge  cake  or  lady-fingers  fastened 
together  with  the  white  of  an  egg.  Fill  with  the  cream, 
put  in  a  cold  place  or  in  summer  on  ice.  To  turn  out, 
dip  the  mould  for  a  moment  in  hot  water.  In  draining 
the  whipped  cream,  all  that  drips  through  can  be  re- 
whipped. 

CHARLOTTE  RUSSE. 

Mrs.  J.  P.  Hoit. 

Take  one  quart  of  thin  cream,  sweeten  and  flavor; 
whip  the  cream  until  all  in  froth ;  then  take  half  box  of 
gelatine,  put  in  as  little  cold  water  as  possible  to  soak, 
and  set  on  the  stove  to  melt;  have  the  gelatine  cool  be- 
fore putting  into  the  cream ;  have  a  dish  already  lined 
with  cake  or  lady-fingers,  pour  the  cream  into  it  and  set 
on  ice  until  ready  for  use. 

CHARLOTTE. 

Mrs.  W.  W.  Kimball. 

One  quart  rich  cream,  three '  tablespoons  of  Madeira 
wine,  whites  of  two  eggs  beaten  to  a  stiff  froth,  one  tea- 
cup of  powdered  sugar,  half  a  box  of  gelatine  dissolved 
in  half  a  cup  of  sweet  milk ;  flavor  with  vanilla ;  beat 


246  THE   HOME   COOK   BOOK. 

the  cream   and  wine  together;  add  the  eggs,  then  the 
sugar,  and  last,  the  gelatine. 

KICE  CHARLOTTE. 

E.  M.  Walker. 

Blanch  one-fourth  pound  of  rice,  and  boil  in  one  quart 
of  milk,  with  a  little  sugar  and  vanilla ;  when  soft,  let  it 
cool,  and  then  mix  it  with  one  pint  of  whipped  cream  ; 
oil  a  mould  and  fill  with  a  layer  of  rice  and  preserves,  or 
marmalade,  alternately ;  let  it  stand  until  stiff,  and  then 
turn  it  out. 

FRUIT  BLANC  MANGE. 

Mrs.  T.  V.  Wadskier. 

Stew  nice  fresh  fruit  (whatever  you  may  please,  cher- 
ries and  raspberries  being  the  best),  strain  off  the  juice, 
and  sweeten  to  taste ;  place  it  over  the  fire  in  a  double 
kettle  until  it  boils  ;  while  boiling,  stir  in  com  starch  wet 
with  a  little  cold  water,  allowing  two  tablespoons  of  starch 
for  each  pint  of  juice  ;  continue  stirring  until  sufficiently 
cooked,  then  pour  into  moulds  wet  in  cold  water;  set 
them  away  to  cool.  This,  eaten  with  cream  and  sugar, 
makes  a  delightful  dessert. 

BLANC  MANGE  — ARROWROOT. 

Mrs.   P.  B.  Ayer. 

Boil  one  quart  of  milk,  reserving  one  gill  to  wet  up 
your  arrowroot  with ;  when  it  boils  up,  stir  in  two  and  a 
half  tablespoons  of  arrowroot,  and  after  a  few  minutes 
add  one  tablespoon  crushed  sugar,  one  tablespoon  rose- 
water,  and  a  little  salt ;  pour  into  moulds. 


VALUABLE    RECIPES.  247 

CHOCOLATE  MANGE. 

S.  D.  F. 

One  box  of  Coxe's  gelatine  dissolved  in  a  pint  of  cold 
water,  three  pints  of  milk ;  put  over  to  boil,  with  one  cup 
of  French  chocolate ;  when  the  milk  is  just  scalded,  pour 
in  the  gelatine ;  sweeten  to  taste ;  boil  five  minutes,  then 
take  from  the  fire,  flavor  with  vanilla,  pour  into  moulds. 
When  cold,  serve  with  powdered  sugar  and  cream. 

MOUNT  BLANC. 

Mrs.  F.  B.  Orr. 

One-third  box  of  gelatine,  grated  rind  of  two  lemons, 
two  cups  of  sugar,  one  pint  boiling  water ;  before  the 
mixture  gets  stiff,  stir  in  the  whites  of  five  eggs  beaten  to 
a  stiff  froth.  Eat  with  custard,  boiled,  made  with  yolks 
of  eggs  and  one  pint  of  boiling  milk.  Sweeten  to  taste, 
flavor  with  vanilla.     Excellent. 

GELATINE  BLANC  MANGE. 

C.  D.  Adams. 

Soak  one-half  box  Coxe's  gelatine  in  one  and  a  half 
pints  of  milk  for  an  hour ;  put  it  over  a  kettle  of  boiling 
water,  and  when  it  comes  to  the  boil,  add  the  beaten  yolks 
of  three  eggs  and  four  tablespoons  of  sugar,  stirring  it 
briskly  for  a  few  moments ;  when  partly  cool,  add  the 
whites  of  the  eggs,  beaten  very  light ;  flavor  with  vanilla, 
cool  in  a  mould  and  serve  with  sugar  and  cream. 


248  THE  HOME  COOK  BOOK. 

A  SIMPLE  DESSERT. 

A.  S.  Ewing. 

Put  a  teacup  of  tapioca  into  sufficient  cold  water ;  boil 
until  the  lumps  become  almost  transparent ;  squeeze  the 
juice  of  two  lemons  partially  into  the  mixture,  then  slice 
them  into  it,  sweeten  or  not,  then  eat  when  cold,  with 
cream  and  sugar. 

JELLIED  GEAPES. 

Mrs.  A.  M.  Lewis. 

A  very  delicate  dish,  is  made  of  one-third  of  a  cup  of 
rice,  two  cups  of  grapes,  half  a  cup  of  water,  and  two 
spoons  of  sugar.  Sprinkle  the  rice  and  sugar  among  the 
grapes,  while  placing  them  in  a  deep  dish ;  pour  on  the 
water,  cover  close  and  simmer  two  hours  slowly  in  the 
oven.  Serve  cream  as  sauce,  or  cold  as  pudding.  If 
served  warm  as  pudding,  increase  slightly  the  proportion 
of  rice  and  sugar. 


ICES. 


Glittering  squares  of  colored  ice. 

Sweetened  with  syrups,  tinctured  with  spice; 

Creams  and  cordials  and  sugared  dates ; 

Syrian  apples,  Othmanee  quinces, 

Limes  and  citrons  and  apricots. 

And  wines  that  are  known  to  Eastern  princes. 

And  all  that  the  curious  palate  could  wish. 
Pass  in  and  out  of  tha  cedam  doors. 

—  T.  B.  Aldrich. 

Use  one  part  of  coarse  table  salt  to  two  parts  of  ice 
broken  the  size  of  a  walnut.  This  should  be  firmly 
packed  around  the  cream  pail  to  the  height  of  the  freezer. 
For  three  pints  of  cream,  one  and  a  half  pints  of  water 
should  be  poured  over  the  ice  in  the  freezer,  and  for 
every  additional  quart  of  cream  one  pint  of  water  should 
be  added  to  the  ice  after  packing.  When  there  is  no  ice- 
cream freezer  convenient,  ices  may  be  frozen  by  putting 
the  cream  to  be  frozen  in  a  tin  pail  with  a  close  cover. 
This  ice  and  salt  for  packing  may  be  put  in  a  larger  pail 
and  packed  firmly  around  the  pail  of  cream  to  be  frozen. 
Let  this  stand  to  chill  for  twenty  or  thirty  minutes,  then 
remove  the  cover  and  stir  the  freezing  mixture  within 

(248) 


250  THE   HOME   COOK   BOOK. 

until  stiff.  Then  re-pack,  cover  the  whole  closely  with  a 
woolen  cloth  or  carpet  and  leave  for  an  hour  or  two  in  a 
cool  place. 

CUEKANT  ICE. 

One  pint  of  currant  juice,  one  pound  oi  sugar,  and  one 
pint  of  water ;  put  in  freezer,  and  when  partly  frozen  add 
the  whites  of  three  eggs  well  beaten. 

OEANGE  AND  LEMON  ICES. 

The  rind  of  three  oranges  grated  and  steeped  a  few 
moments  in  a  little  more  than  a  pint  of  water ;  strain  one 
pint  of  this  on  a  pound  of  sugar  and  then  add  one  pint 
of  orange  or  lemon  iuice;  pour  in  the  freezer,  and  when 
half  frozen  add  the  whites  of  four  eggs  beaten  to  a  stiff 
froth.    . 

OKANGE  ICE. 

Juice  of  six  oranges,  grated  peel  of  three,  juice  of  two 
lemons,  one  pint  of  sugar,  one  pint  of  water,  and  freeze 

STRAWBEKRY  ICE  CREAM. 

From  "  In  the  Kitchen.'' 

Mash  with  a  potato  pounder  in  an  earthen  bowl  one 
quart  of  strawberries  with  one  pound  of  sugar,  rub  it 
through  the  colander  and  add  one  quart  of  sweet  cream 
and  freeze.  Very  ripe  peaches  or  coddled  apples  may  be 
used  instead  of  strawberries. 


VALUABLE   KECIPES.  261 

STKAWBEREY  ICE. 

From  "  In  the  Kitchen.'' 

Crush  two  quarts  of  strawberries  with  two  pounds  of 
sugar;  let  them  stand  an  hour  or  more;  squeeze  them  in 
a  straining  cloth,  pressing  out  all  the  juice ;  add  to  this 
an  equal  measure  of  water,  and  when  half  frozen,  the 
whisked  whites  of  eggs  in  the  proportion  of  three  to  a 
quart. 

ICE  CREAM 

M. 

One  pint  milk,  yolks  of  two  eggs,  six  ounces  sugar,  one 
tablespoon  corn  starch ;  scald  until  it  thickens ;  when 
cool,  add  one  pint  whipped  cream  and  the  whites  of  two 
eggs,  beaten  stiff;  sweeten,  flavor  and  freeze. 

ICE  CREAM. 

Mrs.  A.  P.  Iglehart. 

Have  ready  two  quarts  of  rich  cream  ;  take  out  three 
pints,  and  stir  into  the  pint  left  one  pound  of  white  sugar ; 
flavor  with  lemon  or  vanilla ;  after  mixing  this  well  add  it 
to  the  three  pints  and  freeze  it. 

ICE  CREAM. 

Mrs.  W.  H.  Ovington. 

Scald  one  quart  of  milk  with  one  sheet  of  isinglass 
(broken),  and  a  vanilla  bean;  when  cool,  strsdn,  mix 
with  one  pint  of  cream  whipped  to  a  froth  ;  sweeten  to 
taste  and  freeze. 


262  THE  HOME  COOK  BOOK. 

TUTTI  FRDTTI. 

From  "In  the  Kitchen." 

A  rich  vanilla  cream  with  candied  cherries,  raisins, 
currants  and  citron.  The  fruit  must  be  added  when  the 
cream  is  nearly  frozen. 

AN  EXCELLENT  DESSERT. 

Mrs.  J,  Young  Scammon. 

One  can  or  twelve  large  peaches,  two  coffeecups  of 
sugar,  one  pint  of  water  and  the  whites  of  three  eggs ; 
break  the  peaches  with  and  stir  all  the  ingredients  to- 
gether; freeze  the  whole  into  a  form  ;  beat  the  eggs  to  a 
froth. 

PEACHES  A  LA  UDE. 

From  "  In  the  Kitchen." 

Make  a  syrup  of  a  pound  of  sugar  and  half  a  pint  of 
water ;  when  boiled  and  skimmed  place  in  it  five  or  six 
large  peaches  peeled  and  halved  with  the  blanched 
kernels.  Let  them  boil  gently  until  clear,  being  careful 
not  to  break  them.  Skim  them  from  the  syrup  and  leave 
them  to  drain.  Squeeze  the  juice  of  six  lemons  and  add 
to  the  syrup  with  gelatine,  which  has  been  soaked  half  an 
hour  and  melted  over  boiling  water.  It  must  be  used  in 
the  proportion  of  one  ounce  to  a  quart  of  syrup ;  wet  a 
mould,  pour  in  the  jelly  to  the  depth  of  half  an  inch,  and 
let  it  harden  on  the  ice ;  then  fill  the  mould  with  alternate 
layers  of  peaches  and  half  formed  jelly,  and  place  on  the 
ice.     Do  not  disturb  it  until  perfectly  stiff. 


VALTJABLE   REaPES.  263 

MACEDOINE  OF  FKUIT. 

From  "  In  the  Kitchen." 

Wine  jelly  and  fruit  in  alternate  layers  frozen  together. 
The  fruit  may  be  of  any  and  all  sorts,  and  naay  be  candied 
or  preserved,  or  slices  of  pear,  apple,  etc. ;  may  be  boiled 
in  syrup  and  then  drained ;  the  mould  must  be  filled  after 
the  jelly  has  begun  to  form,  but  before  it  is  stiff",  and  the 
first  layer  should  be  of  jelly;  when  filled,  place  the  mould 
in  salt  and  ice  prepared  as  for  freezing  ice  cream  ;  cover 
closely,  and  let  it  remain  several  hours. 


FRUITS. 


"  Fruit  of  all  kinds,  in  coat 
Rough,  or  smooth  rind,  or  bearded  husk,  or  shell, 
She  gathers  tribute  large,  and  on  the  board 
Heaps  with  unsparing  hand." 

— Paradise  Lost. 

Bring  me  berries  or  such  cooling  fruit 
As  the  kind,  hospitable  woods  provide. 

— COWPBR. 

Fruits  for  preserving  should  be  carefully  selected,  re- 
moving all  that  are  imperfect.  They  are  in  the  best  con- 
dition when  not  fully  ripe,  and  as  soon  as  possible  after 
they  are  picked.  Small  fruits  should  not  be  allowed  to 
stand  over  night  after  they  are  picked,  when  they  are  to 
be  preserved.  Use  only  the  finest  sugar  for  preserving. 
When  fruit  is  sealed  in  glass  cans,  wrap  paper  of  two  or 
three  thicknesses  around  the  cans.  The  chemical  action 
of  light  will  affect  the  quality  of  the  preserves  when  per- 
fectly air-tight.  With  this  precaution,  glass  cans  are  pre- 
ferable to  any  other  for  preserving  fruit.  One-half  a  pound 
of  sugar  to  a  pound  of  fruit  is  a  good  rule  for  canned 
fruit,  although  many  housekeepers  use  but  one-quarter  of 
a  pound  of  sugar  to  a  pound  of  fruit. 

An  excellent  rule  for  canning  the  larger  fruits,  as 
(264) 


VALUABLE  KECIPES.  255 

peaches,  pears,  etc.,  is  to  place  them  in  a  steamer  over  a 
kettle  of  boiling  water,  laying  first  a  cloth  in  the  bottom 
of  the  steamer ;  fill  this  with  the  fruit  and  cover  tightly. 
Let  them  steam  for  fifteen  minutes,  or  until  they  can  be 
easily  pierced  with  a  fork,  (some  fruits  will  require  a  longer 
time.)  Make  a  syrup  of  sugar  of  the  right  consistency. 
As  the  fruit  is  steamed,  drop  each  for  a  moment  in  the 
syrup,  then  place  in  the  cans,  having  each  one-half  full 
of  fruit,  and  then  fill  up  with  the  hot  syrup,  then  cover 
and  seal. 

A  SUGGESTION. 

For  canning  all  large  fruits,  where  no  other  method  is 
given  by  contributors,  the  directions  for  canning  large 
fruits  are  given  in  the  recipe  for  Preserved  Peaches.  For 
canning  all  of  the  small  fruits,  follow  the  directions  given 
in  Preserved  Cherries.  They  are  both  excellent.  If  less 
sugar  is  preferred,  use  one-quarter  of  a  pound  of  sugar  to 
a  pound  of  fruit.  The  syrup  should  be  prepared  by 
adding  a  pint  of  water  in  your  preserving  kettle  to  each 
pound  and  a  half  of  sugar,  let  it  boil  up  gently  and  skim 
until  perfectly  clear,  when  it  is  ready  for  the  fruit. 

SUGAEED  FKUITS. 

Beat  the  white  of  the  egg  just  enough  to  break,  then 
dip  fine  stems  of  cherries  or  currants  into  the  egg  and  then 
into  powdered  sugar,  and  dry  on  a  sieve. 

AMBEOSIA. 

Mrs.  S.  W.  Cheever,  Ottawa,  111. 

Take  one  dozen  sweet  oranges,  peel  off  the  skins  and 


256  THE  HOME  OOOK  BOOK. 

cut  them  in  slices;  take  a  large  sized  fresh  cocoanut, 
grate  it  on  a  coarse  grater,  then  put  alternate  layers  of  the 
orange  and  grated  cocoanut  in  a  glass  dish,  and  sprinkle 
pulverized  sugar  over  each  layer  of  the  cocoanut.  This 
makes  a  beautiful  and  palatable  dish. 

MOCK  STKAWBEERIES  AND  CKEAM. 

Mrs.  Bartlett, 

Take  any  quantity  of  sound  ripe  peaches,  and  well 
flavored  eating  apples,  say  in  proportion  of  three  peaches 
to  one  apple,  peel  the  fruit  nicely,  cut  a  layer  of  peaches 
and  then  of  apples,  alternately ;  they  should  be  cut  (not 
sliced)  about  the  size  of  a  large  strawberry.  When 
finished,  cover  the  top  with  a  layer  of  crushed  sugar,  then 
pour  over  all  two  or  three  spoons  of  cold  water.  Let  the 
whole  stand  about  two  hours ;  then  mix  the  peaches  and 
apples  indiscriminately ;  let  stand  one  hour  longer,  serve 
with  or  without  cream.  The  flavor  of  strawberry  is  more 
perfect  without  cream. 

BAKED  APPLES. 

Pare  as  many  apples  as  you  wish  of  some  nice  variety, 
neither  sweet  nor  sour ;  core  them  by  using  an  apple  corer 
or  a  steel  fork ;  set  them  in  biscuit  tins,  and  fill  the 
cavities  with  sugar,  a  little  butter,  and  some  ground  cin- 
namon, if  you  like ;  set  them  in  the  oven  and  bake  until 
done. 

BAKED  PEARS. 

Mrs.  J.  B.  Stubbs. 
Place  in  a  stone  jar,  first  a  layer  of  pears  (without  par- 


VALUABLE   BEaPES.  257 

ing) ;  then  a  layer  of  sugar,  then  pears,  and  so  on  until 
the  jar  is  full.  Then  put  in  as  much  water  as  it  will  hold. 
Bake  in  oven  three  hours.     Very  nice. 

BAKED  QUINCES. 

One  dozen  nice  quinces,  cored  and  well  rubbed.  Put 
in  baking  pans,  and  fill  the  centre  with  pulverized  sugar. 
Bake  and  serve  cold,  with  or  without  cream. 

PRESEKYED  QUINCES. 

Mrs.  Anna  Marble. 

As  you  peel  and  core  the  quinces,  throw  them  in  cold 
water ;  strain  them  out  of  the  water  and  make  a  syrup. 
To  a  pint  of  water,  put  a  pound  of  sugar  to  every  pound 
of  fruit.  When  the  syrup  boils,  put  in  fruit  and  boil  until 
soft.     Boil  the  syrup  down  as  usual  with  other  preser\'es. 

PRESERVED  PEACHES. 

Select  peaches  of  fine  quality  and  firm.  If  too  ripe 
they  are  not  likely  to  keep  perfectly.  Pare  them  and 
place  them  in  a  steamer  over  boiling  water  and  cover 
tightly ;  an  earthen  plate  placed  in  the  steamer  under  the 
fruit  will  preserve  the  juices  which  afterwards  may  be 
strained  and  added  to  the  syrup.  Let  them  steam  for 
fifteen  minutes  or  until  they  can  be  easily  pierced  with  a 
fork ;  make  a  syrup  of  the  first  quality  of  sugar,  and  as 
the  fruit  is  steamed  drop  each  peach  into  the  syrup  for  a 
few  seconds,  then  take  out  and  place  in  the  cans ;  when 
the  cans  are  full,  pour  over  the  fruit  the  hot  syrup  and 
seal  immediately.    Inexperienced  house- wives  will  do  well 


258  I'H^   HOMB   OOOE  BOOK. 

to  remember,  that  the  syrup  should  be  well  skimmed 
before  pouring  over  the  fruit.  We  prefer  the  proportions 
of  half  a  pound  of  sugar  to  a  pound  of  fruit  for  canning, 
although  many  excellent  housekeepers  use  less.  This 
rule  is  excellent  for  all  of  the  large  fruits — as  pears, 
quinces,  apples,  etc. 

PKESERYED  PLUM& 

Jennie  June. 

Allow  to  every  pound  of  fruit  three-quarters  of  a  pound 
of  sugar ;  put  into  stone  jars  alternate  layers  of  fruit  and 
sugar,  and  place  the  jars  in  a  moderately  warm  oven. 
Let  them  remain  there  until  the  oven  is  cool.  If  pre- 
pared at  tea  time  let  them  remain  until  morning ;  then 
strain  the  juice  from  the  plums,  boil  and  clarify  it.  Re- 
move the  fruit  carefully  to  glass  or  china  jars,  pour  over 
the  hot  syrup  and  carefully  cover  with  egg,  tissue  paper, 
or  thick  white  paper  pasted,  or  bladder  tied  closely  down. 

PEESERVED  CHERRIES. 

Jennie  June. 

Stone  the  fruit,  weigh  it,  and  for  every  pound  take 
three-quarters  of  a  pound  of  sugar.  First  dissolve  the 
sugar  in  water  in  the  proportion  of  a  pint  of  water  to  a 
pound  and  a  half  of  sugar ;  then  add  the  fruit  and  let  it 
boil  as  fast  as  possible  for  half  an  hour,  till  it  begins 
to  jelly.  As  soon  as  it  thickens  put  in  pots,  cover  with 
brandied  paper,  next  the  fruit,  and  then  cover  closely 
from  the  air. 


VALUABLE   RECIPES.  259 

CANNED  CHEKRIES. 

Prepared  in  the  same  manner,  allowing  but  half  a 
pound  of  sugar  to  a  pound  of  fruit ;  after  putting  the 
fruit  into  the  syrup  let  it  scald  (not  boil  hard),  for  ten  or 
fifteen  minutes  and  then  can  and  seal.  A  few  of  the 
cherry  stones  put  in  a  muslin  bag  and  put  into  the  syrup 
to  scald  with  the  fruit  imparts  a  fine  flavor ;  they  should 
not  be  put  in  the  jars  with  the  fruit.  This  method  is 
excellent  for  use  with  all  the  small  fmits,  as  strawberries, 
raspberries,  and  also  plums. 

PEESERVED  ORANGE  PEEL. 

Mrs.  A.  N.  Arnold. 

Peel  the  oranges  and  cut  the  rinds  into  narrow  shreds, 
boil  till  tender,  change  the  water  three  times,  squeeze 
the  juice  of  the  orange  over  the  sugar;  put  pound  to 
pound  of  sugar  and  peel ;  boil  twenty  minutes  all  together. 

CITRON  PRESERVES. 

Carter. 

Cut  the  citron  in  thin  slices,  boil  in  water  with  a  small 
piece  of  alum  until  clear  and  tender,  then  rinse  in  cold 
water.  Make  a  syrup  of  three-fourths  pound  of  sugar  to 
a  pound  of  citron  ;  boil  a  piece  of  ginger  in  the  syrup  ; 
then  pour  the  citron  in  and  let  it  boil  for  a  few  minutes. 
Put  in  one  lemon  to  five  of  the  fruit. 

SPICED  PEACHES  OR  PEARS. 

Mrs.  Henry  M.  Knickerbocker. 
To  ten  pounds  good  mellow  peaches,  use  five  pound? 


260  THE  HOME   COOK   BOOK. 

sugar,  one  pint  of  good  vinegar,  and  some  whole  cloves 
or  cinnamon.  Take  the  sugar,  vinegar  and  cloves,  and 
let  them  come  to  a  boil,  and  turn  over  the  fruit.  This 
do  three  days  in  succession,  and  the  last  day  put  the  fruit 
into  the  syrup,  a  few  at  a  time,  and  let  them  just  boil  up. 

CANNED  PINE  APPLE. 

Mrs.  F.  L.  Bristol. 
For  six  pounds  of  fruit  when  cut  and  ready  to  can, 
make  syrup  with  two  and  a  half  pounds  sugar  and  nearly 
three  pints  of  water ;  boil  syrup  five  minutes  and  skim  or 
strain  if  necessary ;  then  add  the  fruit,  and  let  it  boil  up ; 
have  cans  hot,  fill  and  shut  up  as  soon  as  possible.  Use 
the  best  white  sugar.  As  the  cans  cool  keep  tightening 
them  up. 

CANNED  STEAWBEREIES. 

Miss  Blaikie. 
After  the  berries  are  pulled,  let  as  many  as  can  be  put 
carefully  in  the  preserve  kettle  at  once,  be  placed  on  a 
platter.  To  each  pound  of  fruit  add  three-fourths  of  a 
pound  of  sugar ;  let  them  stand  two  or  three  hours,  till 
the  juice  is  drawn  from  them  ;  pour  it  in  the  kettle  and 
let  it  come  to  a  boil,  and  remove  the  scum  which  rises ; 
then  put  in  the  berries  very  carefully.  As  soon  as  they 
come  thoroughly  to  a  boil,  put  them  in  warm  jars,  and 
seal  while  boiling  hot.     Be  sure  the  cans  are  air  tight. 

CANNED  CUKRANTS. 

Mrs.  Wicker. 
Put  sufficient  sugar  to  prepare  them  for  the  table,  then 
boil  them  ten  minutes  and  seal  hot  as  possible. 


VALUABLE    RECIEES.  261 

TO  CAN  TOMATOES. 

Mrs.  Edward  Ely. 

Wash  your  tomatoes  and  cut  out  any  places  that  are 
green  or  imperfect;  then  cut  them  up  and  put  over  to 
cook  with  a  little  salt;  boil  them  till  perfectly  soft;  then 
strain  them  through  a  colander ;  turn  them  back  to  cook, 
and  when  they  have  come  to  boiling  heat,  pour  them  into 
stone  jugs  (one  or  two  gallon  jugs  as  you  prefer).  They 
will  keep  a  day  or  two  in  winter  if  all  are  not  used  at  a 
time;  put  the  cork  in,  and  have  some  canning  cement 
hot  and  pour  over  the  cork.  The  jug  must,  of  course,  be 
hot  when  the  tomatoes  are  poured  in. 

CRANBEERY  SAUCE. 

Mrs,  Bartlett. 

One  quart  cranberries,  one  quart  water,  one  quart 
sugar,  stew  slowly. 

PIC  NIC  LEMON  BUTTER. 

Etta  C.  Springer. 

Grate  the  rind,  add  juice  of  three  lemons,  one  pound 
sugar,  two  ounces  butter,  three  eggs ;  mix  together,  let 
come  to  boil ;  stir  all  the  time. 

LEMON  BUTTER. 

Mrs.  D.  S.  Munger. 

Beat  six  eggs,  one-fourth  pound  butter,  one  pound 
sugar,  the  rind  and  juice  of  three  lemons;  mix  together 
and  set  it  in  a  pan  of  hot  vsrater  to  cook.  Very  nice  for 
tarts,  or  to  eat  with  bread. 


262  THE   HOME   COOK   BOOK. 

PEACH  BUTTER 

Mrs.  M.  L. 

Take  pound  for  pound  of  peaches  and  sugar;  cook 
peaches  alone  until  they  become  soft,  then  put  in  one- 
half  the  sugar,  and  stir  for  one-half  an  hour ;  then  the 
remainder  of  sugar,  and  stir  an  hour  and  a  half.  Season 
with  cloves  and  cinnamon. 

TOMATO  BUTTER. 

Mrs.  Johnson. 

Nine  pounds  peeled  tomatoes,  three  pounds  sugar,  one 
pint  vinegar,  three  tablespoons  cinnamon,  one  tablespoon 
cloves,  one  and  one-half  tablespoons  allspice  ;  boil  three 
or  four  hours  until  quite  thick,  and  stir  often,  that  it  may 
not  bum. 

APPLE  JELLY. 

Mrs.  J.  H.  Brown. 

Take  nice  green  apples  that  will  cook  nicely;  quarter 
the  apples  without  paring,  put  them  in  a  pan  or  kettle  and 
cover  over  with  water,  and  keep  them  covered ;  let  them 
boil  slowly  until  entirely  done ;  then  put  in  a  bag  and 
drain  (not  squeeze)  them.  Put  a  pound  of  white  sugar  to 
a  pint  of  juice.  This  is  very  easily  made  in  the  winter; 
is  best  made  day  before  using. 

APPLE  JELLY  EOR  CAKE. 

Mrs.  P.  B.  Ayer. 

Grate  one  large  or  two  small  apples,  the  rind  and  juice 
of  one  lemon,  one  cup  sugar ;  boil  three  minutes. 


VALUABLE   BECIPES.  263 

APPLE  JELLY. 

Mrs.  N,  P.  Iglehart. 

Take  juicy  apples  (Ramboes,  if  possible) ;  take  the  stem 
and  top  off,  and  wash  them  nicely,  then  cut  up  in  quarters 
and  put  cold  water  on  them,  just  enough  to  cover  them: 
boil  them  soft,  afterward  strain  them  through  a  jelly  bag; 
then  take  two  pints  at  a  time  with  two  pounds  of  crushed 
sugar ;  boil  twenty  minutes,  then  do  the  same  with  the 
other  juice ;  to  be  economical,  pare  and  core  the  apples ; 
don't  strain  so  close,  but  that  you  can,  by  adding  a  little 
more  water,  use  the  apples  for  sauce  or  pies. 

CKAB  APPLE  JELLY  AND  JAM. 

Mrs.  Ludlam,  Evanston. 

Remove  stems  and  blossoms  from  the  apples ;  let  them 
scald  and  pour  off  the  first  water ;  next  put  them  in  plenty 
of  water  and  let  them  cook  slowly  ;  as  they  begin  to  soften 
dip  off  the  juice  for  jelly,  Straining  it  through  flannel. 
One  pound  of  juice  to  a  pound  of  sugar  for  jelly.  Next 
add  more  water ;  let  apples  stew  very  soft ;  strain  through 
a  sieve,  which  takes  out  cores  and  seeds  ;  to  this  pulp  add 
brown' sugar,  pound  for  pound;  it  needs  careful  cooking 
and  stirring. 

GRAPE  JELLY. 

Anonymous. 

Allow  fourteen  ounces  of  sugar  to  a  pint  of  juice ;  boil 
fifteen  minutes  alone ;  add  sugar  and  boil  five  minutes. 


264  THE   HOME   COOK    BOOK. 

LEMON  JELLY. 

Mrs.  W,  Guthrie. 

One  paper  of  gelatine ;  let  it  stand  one  hour  in  warm 
water;  then  add  one  quart  of  boiling  water,  the  juice  of 
three  or  four  lemons  and  a  pint  and  a  half  of  sugar. 

LEMON  JELLY. 

Mrs.  P.  B.  Ayer. 

Grate  the  outsides  of  two  lemons,  and  squeeze  the  juice; 
add  one  cup  sugar,  one-half  of  butter,  yolks  of  three  eggs ; 
beat  the  three  last  ingredients  thoroughly,  then  add  the 
juice  and  grated  rind,  and  put  it  over  your  fire,  stirring 
until  thick ;  mould  to  fancy. 

ORANGE  JELLY. 

Mrs.  J.  P.  Hoit. 

Soak  one  package  of  gelatine  in  one-half  pint  cold 
water  for  one  hour;  add  the  juice  of  three  lemons,  two 
pounds  sugar  and  one  quart  boiling  water ;  when  all  are 
dissolved  add  one  pint  of  orange  juice ;  strain  carefully 
and  set  on  ice  till  ready  for  use ;  eight  oranges  usually 
make  it. 

CURRANT  JELLY. 

Mrs.  J.  P.  Hoit. 

Jam  and  strain  the  currants;  to  each  pint  of  juice  add 
one  pound  sugar;  boil  the  juice  fifteen  minutes  without 
sugar,  and  the  same  time  after  it  is  in ;  strain  into  glasses. 

When  pouring  hot  fruit  or  jelly  in  cans  or  glasses,  wring 
a  towel  out  of  cold  water,  lay  it  on  a  table,  and  set  the 


VALUABLE   RECIPES.  265 

cold  cans  upon  it,  pouring  the  boiling  fruit  into  them. 
Care  should  be  taken  not  to  set  two  cans  on  the  same  spot 
without  first  wetting  the  towel. 

CUKEANT  JELLY. 

Mrs.  C.  Wheeler. 

Use  the  currants  when  they  first  ripen ;  pick  them  from 
the  stems  and  put  them  on  the  stove  in  a  stone  jar,  bruis- 
ing them  with  a  wooden  spoon  ;  then  when  warm,  squeeze 
through  a  coarse  cloth  or  flannel,  and  put  the  juice  on  in 
a  new  tin  pan  or  porcelain  kettle ;  one  quart  of  juice 
requires  two  pounds  of  sugar,  or  a  pound  to  a  pint ;  boil 
fifteen  minutes ;  to  be  a  nice  color,  the  currants  should 
not  come  in  contact  with  iron  spoons  or  tin  dishes,  unless 
new  and  bright ;  should  be  made  quickly.  It  never  fails 
to  jelly  good  if  the  currants  are  not  too  ripe.  The  same 
method  for  jam,  only  do  not  strain  the  currants,  but  mash 
them  well.  Currants  should  not  be  dead  ripe  for  jelly  or 
jam. 

GOOSEBERKY  JELLY. 

E.  M.  Walker. 

Boil  six  pounds  of  green  unripe  gooseberries  in  six  pints 
of  water  (they  must  be  well  boiled,  but  not  burst  too 
much) ;  pour  them  into  a  basin,  and  let  them  stand  cov- 
ered with  a  cloth  for  twenty-four  hours,  then  strain  through 
a  jelly  bag,  and  to  every  pint  of  juice  add  one  pound  of 
sugar.  Boil  it  for  an  hour,  then  skim  it,  and  boil  for  one- 
half  hour  longer  with  a  sprig  of  vanilla. 


266  THE  HOME  COCK  BOOK. 

LADY  MAKY'S  JELLY. 

From  "In  the  Kitchen." 
Put  half  a  pint  of  calf's  foot  jelly  in  a  mould  that  has 
been  rinsed  with  cold  water.  When  stiff  and  firm,  place 
on  it  a  small  bunch  of  fine  hot  house  grapes  and  above 
them  two  peaches  and  a  nectarine,  placing  them  very 
carefully,  remembering  that  the  whole  is  to  be  reversed 
when  turned  from  the  mould.  When  the  fruit  is  tastefully 
arranged,  add  jelly  that  is  partly  formed ;  pour  it  in  slowly 
on  both  sides  of  the  fruit,  being  sure  that  it  fills  all  the 
interstices ;  let  it  reach  top  of  the  fruit,  and  above  this 
place  two  or  three  small  glossy  vine  leaves  and  add  a  little 
jelly  to  keep  them  firm  and  fill  the  mould.  It  must  be 
carefully  turned  out.  To  do  this,  either  loosen  from  the 
mould  with  a  knife,  or  wrap  the  mould  a  moment  in  a 
towel  wrung  from  hot  water.  If  in  this  last  mode  a  little 
melted  jelly  should  settle  around  the  form  absorb  it  with 
a  soft  napkin.  The  fruit  may  be  varied  at  pleasure. 
Plums  or  strawberries,  large  and  firm ;  nothing,  however, 
from  which  the  juice  would  come. 

ORANGE  JELLY. 

From  "  In  the  Kitchen." 
One  box  of  Coxe's  gelatine  soaked  one  hour  m  one  pint 
of  cold  water ;  add  one  pint  of  boiling  water,  one  pound 
of  sugar,  and   one   pint  of  sour  orange  juice.     Pour   in 
moulds  rinsed  in  cold  water. 

COFFEE  JELLY. 

From  "  In  the  Kitchen." 
One  pint  of  clear  coffee  as  strong  as   it  is  generally 


VALUABLE   RECIPES.  267 

drank ;  sugar  to  taste.  Pour  one  gill  of  cold  water  on 
half  an  ounce  of  Coxe's  gelatine,  and  let  it  soak  fifteen 
minutes ;  pour  off  the  water  and  put  the  gelatine  when 
well  dissolved  in  the  hot  coffee ;  wet  a  mould  and  pour  it 
through  a  strainer. 

CIDEE  JELLY. 

Mrs.  George  Frost,  Detroit. 

One  package  of  gelatine  (one  and  one-half  ounces,)  the 
grated  rind  of  one  lemon  and  the  juice  of  three ;  add  one 
pint  of  cold  water,  and  let  it  stand  one  hour ;  then  add 
two  and  one-half  pounds  of  loaf  sugar,  three  pints  of  boil- 
ing water,  and  one  pint  of  cider,  put  into  moulds  and  set 
in  a  cool  place. 

CORN  STAECH  JELLY. 

One  quart  boiling  water;  wet  five  tablespoons  com 
starch,  one  teacup  sugar,  a  pinch  of  salt,  with  cold  water, 
and  one  teaspoon  lemon  or  vanilla  extract  for  flavoring ; 
stir  the  mixture  into  the  boiling  water,  boil  five  minutes, 
stir  all  the  while ;  pour  into  cups  previously  dipped  in 
cold  water.  This  quantity  will  fill  six  or  seven  cups.  If 
wished  richer,  milk  may  be  used  instead  of  water.  Good 
for  invalids. 

TAPIOCA  JELLY. 

Mrs.  O.  F.  Avery. 

One  cup  tapioca,  three  cups  cold  water,  juice  of  a 
lemon,  and  a  pinch  of  the  grated  peel ;  sweeten  to  taste ; 
soak  the  tapioca  in  water  four  hours ;  set  within  a  sauce 


268  THE    HOME   C(X)K   BOOK. 

pan  of  boiling  water ;  pour  more  lukewarm  water  over 
the  tapioca,  if  it  has  absorbed  too  much  of  the  liquid  and 
heat,  stirring  frequently.  If  too  thick  after  it  begins  to 
clear,  put  in  very  little  boiling  water.  When  quite  clear, 
put  in  the  sugar  and  lemon.  Pour  into  moulds.  Eat 
cold  with  cream,  flavoring  with  rose  water  and  sweetened. 

GELATINE  JELLY. 

Dissolve  one  ounce  package  of  sparkling  gelatine  in  a 
pint  of  cold  water  for  one  hour ;  add  the  rind  and  juice 
of  two  or  three  large  lemons,  one  and  a  half  pounds  of 
sugar,  then  pour  on  this  mixture  one  quart  of  boiling 
water,  add  one  pint  of  orange  or  raspberry  juice,  and 
pour  into  mould.  This  flavoring  is  very  nice,  and  is  to 
supersede  the  necessity  of  wine,  which  some  consider 
indispensable  in  the  same  proportion. 

BHUBAKB  JAM. 

Mrs.  T.  W.  Anderson. 

Cut  into  pieces  about  an  inch  long,  put  a  pound  of 
sugar  to  every  pound  of  rhubarb,  and  leave  till  morning ; 
pour  the  syrup  from  it  and  boil  till  thickens ;  then  add 
the  rhubarb  and  boil  gently  fifteen  minutes ;  put  up  as 
you  do  currant  jelly  in  tumblers ;  it  will  keep  good  a  year. 

GOOSEBERKY  JAM. 

Take  what  quantity  you  please  of  red  rough  ripe  goose- 
berries, take  half  this  quantity  of  lump  sugar,  break  them 
well,  and  boil  them  together  for  half  an  hour,  or  more,  if 
necessary.     Put  into  pots  and  cover  with  papers. 


VALUABLE   RECIPES.  269 

GEAPE  JAM. 

Mrs.  S.  W.  Cheever,  Ottawa,  111. 
Take  your  grapes,  separate  the  skin  from  the  pulp, 
keeping  them  in  separate  dishes,  put  the  pulps  in  your 
preserving  kettle  with  a  teacup  of  water ;  when  thor- 
oughly heated,  run  them  through  a  colander  to  separate 
the  seeds  ;  then  put  your  skins  with  them  and  weigh ;  to 
each  pound  of  fruit,  put  three  fourths  of  a  pound  of 
sugar;  add  merely  water  enough  to  keep  from  burning; 
cook  slowly  three-fourths  of  an  hour.  This  is  a  delicious 
jam,  and  worth  the  trouble, 

BLACKBERRY  JAM. 

M.  A.  T. 
To  each  pound  of  fruit  add  three-fourths  of  a  pound 
of  sugar ;  mash  each  separately ;  then  put  together  and 
boil  from  one-half  to  three-fourths  of  an  hour. 

RASPBERRY   JAM. 

To  five  or  six  pounds  of  fine  red  raspberries  .  (not  too 
ripe)  add  an  equal  quantity  of  the  finest  quality  of  white 
sugar.  Mash  the  whole  well  in  a  preserving  kettle ;  add 
about  one  quart  of  currant  juice  (a  little  less  will  do) 
and  boil  gently  until  it  jellies  upon  a  cold  plate ;  then  put 
into  small  jars  ;  cover  with  brandy  paper,  and  tie  a  thick 
white  paper  over  them.  Keep  in  a  dark,  dry  and  cool, 
place. 

QUINCE  JAM. 

Mrs.  P.  B.  Ayer. 
Boil  your  fruit  in  as  little  water  as  possible,  until  soft 


270  THE  HOME  COOK  BOOK. 

enough  to  break  easily ;  pour  off  all  the  water  and  rub 
with  a  spoon  until  entirely  smooth.  To  one  pound  of  the 
quince  add  ten  ounces  of  brown  sugar,  and  boil  twenty 
minutes,  stirring  often. 

PINE-APPLE  JAM. 

Mrs.  P.  B.  Ayer. 

Grate  your  pine-apple ;  to  one  pound  of  the  apple  add 
three-fourths  of  a  pound  of  loaf  sugar ;  boil  ten  minutes. 

ORANGE  MAEMALADE. 

Mrs.  J.  Young  Scammon. 

One  dozen  Seville  oranges,  one  dozen  common  oranges, 
one  dozen  lemons  ;  boil  the  oranges  and  lemons  whole  in 
water  for  five  hours  ;  scoop  out  the  inside,  removing  the 
seeds  ;  cut  the  peel  into  thin  slices  with  a  knife,  and  add 
to  every  pound  of  pulp  and  peel  a  pint  of  water  and  two 
pounds  of  sugar.     Boil  twenty  minutes. 

ORANGE  MARMALADE. 

Mrs.  Wm.  Brackett. 

Take  seven  oranges  and  five  lemons ;  boil  in  water  two 
or  three  hours ;  throw  away  the  water,  and  open  the 
oranges  and  lemons,  taking  out  the  seeds  and  preserv- 
ing all  the  pulp  and  juice  possible ;  cut  the  rinds  in 
small  strips  or  chop  them,  but  cutting  in  strips  is  better ; 
weigh  it  all,  when  this  is  done ;  then  put  three  pounds  of 
sugar  to  two  of  the  pulp,  and  boil  slowly  till  clear. 


CANDY. 


"  Sweets  to  the  Sweet" 

In  order  to  understand  the  secret  of  candy  making,  it 
will  be  necessary  to  understand  the  action  of  heat  upon 
sugar.  The  first  step  in  this  process  is  the  reduction  of 
sugar  to  a  syrup,  and  which  is  done  by  adding  water  to 
sugar  in  the  proportion  of  a  pint  and  a  half  of  water  to 
three  and  a  half  pounds  of  sugar.  When  this  boils  up  in 
the  kettle  we  have  simple  syrup.  A  few  more  minutes  of 
boiling,  reduces  the  water  which  holds  the  sugar  in  a  per- 
fect solution.  At  this  stage,  if  the  syrup  is  allowed  to 
cool,  the  candy  crystalizes  on  the  sides  of  the  dish,  and 
we  have  rock  candy.  If,  instead  of  allowing  it  to  cool  at 
this  point,  we  allow  it  to  reach  a  higher  degree  of  heat, 
we  shall  find,  in  putting  a  spoon  into  the  syrup,  when 
drawing  it  out,  a  long  thread  of  sugar  will  follow  the 
spoon.  It  is  at  this  point  that  confectioners  bring  the 
syrup  for  the  greater  number  of  candies  produced.  The 
greatest  skill  is  required  on  the  part  of  the  operator  to 
push  the  boiling  sugar  to  this  point  without  allowing  it  to 
reach  the  caramel  state,  when  it  becomes  bitter  and  dark 
and  is  no  longer  fit  to  use  as  a  confection.  The  propor- 
tion of  sugar  and  water  for  candy  making  will  be  three 


372  THE   HOME   COOK   BOOK. 

and  one-half  pounds  of  sugar  to  one  and  one-half  pints 
of  water.  To  this  add  one  teaspoon  of  cream  of  tartar, 
which  will  prevent  the  tendency  of  the  sugar  to  assume 
the  granular  condition.  To  test  the  candy  drop  into  cold 
water.  When  this  becomes  at  once  hard  and  brittle  the 
vessel  should  be  at  once  removed  from  the  fire.  Flat 
sticks  are  formed  by  pouring  the  candy  into  long  flat  pans 
and  when  cooling  crease  the  mass  which  will  readily  break 
into  sticks  when  cold.  To  make  round  stick  candy,  when 
cool  enough  to  handle  and  while  warm  enough  to  mould, 
roll  into  sticks  with  the  hands.  To  color  candies,  take 
small  portions  of  the  candy  while  cooling,  and  color,  then 
put  together  in  stripes  so  twist  slightly  together. 

LEMON  CANDY. 

Put  into  a  kettle  three  and  one-half  pounds  of  sugar, 
one  and  one-half  pints  of  water  and  one  teaspoon  of 
cream  of  tartar.  Let  it  boil  until  it  becomes  brittle,  when 
dropped  in  cold  water ;  when  sufficiently  done  take  off 
the  fire  and  pour  in  a  shallow  dish  which  has  been  greased 
with  a  little  butter ;  when  this  has  cooled  so  that  it  can  be 
handled,  add  a  teaspoon  of  tartaric  acid  and  the  same 
quantity  of  extract  of  lemon  and  work  them  into  the  mass. 
The  acid  must  be  fine  and  free  from  lumps.  Work  this 
in  until  evenly  distributed,  and  no  more,  as  it  will  tend  to 
destroy  the  transparency  of  the  candy.  This  method  may 
be  used  for  preparing  all  other  candies  as  pine  apple,  etc., 
using  different  flavors. 

CKEAM  CANDIES. 
Three  and  one-half  pounds  of  sugar  to  one  and  one- 


VALUABLE   EBCIPES.  273 

half  pints  of  water,  dissolve  in  the  water  before  putting 
with  the  sugar,  one-quarter  of  an  ounce  of  fine  white 
gum  arabic  and  when  added  to  the  sugar  put  in  one  tea- 
spoon of  cream  of  tartar.  The  candy  should  not  be 
boiled  quite  to  the  brittle  stage.  The  proper  degree  can 
be  ascertained  if,  when  a  small  skimmer  is  put  in  and 
taken  out,  when  blowing  through  the  holes  of  the  skim- 
mer, the  melted  sugar  is  forced  through  in  feathery 
filaments  ;  remove  from  the  fire  at  this  point  and  rub  the 
syrup  against  the  sides  of  the  dish  with  an  iron  spoon.  If 
it  is  to  be  a  chocolate  candy,  add  two  ounces  of  chocolate 
finely  sifted  and  such  flavoring  as  you  prefer,  vanilla,  rose 
or  orange.  If  you  wish  to  make  cocoanut  candy,  add 
this  while  soft  and  stir  until  cold. 

CANDY. 

One  pound  sugar,  one  and  a  half  cups  water,  three 
tablespoons  rose  water ;  boil  twenty  minutes ;  then  pull. 

CANDY. 

Carrie  A. 

One-half  pound  sugar,  one-half  cup  syrup,  butter  the 
size  of  a  walnut ;  add  little  water  to  the  syrup,  and  have 
the  sugar  thoroughly  dissolved ;  to  try  it,  drop  a  spoonful 
in  a  glass  of  ice  water,  if  brittle,  it  is  done. 

CANDY  CAEAMEL8. 

Mary  H. 

One  pint  cream,  one  pound  sugar,  one  cup  butter,  one- 
fourth  cup  chocolate,  one  cup  of  molasses. 


274  THE  HOME  COOK  B©OK. 

CHOCOLATE  CARAMELS. 

Etta  C.  Springer. 

Two  pounds  sugar,  two  ounces  butter,  one  cup  of 
cream,  boil  over  a  good  fire  until  the  syrup  is  brittle ;  try 
in  water  as  you  do  taffy ;  then  pour  it  in  pans,  and  when 
it  is  most  cold  cut  it  in  squares. 

CHOCOLATE  CARAMELS. 

One  cup  of  fine  granulated  sugar,  one  cup  of  New  Or- 
leans molasses,  one-fourth  cup  of  milk,  a  piece  of  butter 
the  size  of  an  egg,  one  cup  of  chocolate  after  it  is  cut  up, 
if  made  single  quantity ;  if  doubled,  it  is  as  well  not  to  put 
the  chocolate  in  till  about  done,  and  then  the  same  quan- 
tity of  this  recipe  will  suffice,  as  it  retains  the  flavor  if 
not  cooked  as  much.  Boil  till  it  will  stiffen  in  water; 
pour  into  flat  buttered  pans  to  the  thickness  of  half  an 
inch.     Use  Baker's  chocolate. 

CHOCOLATE  CARAMELS. 

Mrs.  P.  B.  Ayer. 

Two  cups  of  brown  sugar,  one  cup  molasses,  one  cup 
chocolate  grated  fine,  one  cup  boiled  milk,  one  tablespoon 
of  flour ;  butter  the  size  of  a  large  English  walnut ;  let  it 
boil  slowly  and  pour  on  flat  tins  to  cool ;  mark  off"  while 
warm. 

CREAM  CANDY. 

One  pound  white  sugar,  one  wineglass  vinegar,  one 
tumbler  water,  vanilla ;  boil  one-half  hour,  and  pull,  if  you 
choose. 


VALUABLE    RECIFES.  275 

OOCOANUT  DKOPS. 

Mrs.  P.  B.  Ayer. 

To  one  grated  cocoanut,  add  half  its  weight  of  sugar 
and  the  white  of  one  egg,  cut  to  a  stiff  froth ;  naix  thor- 
oughly and  drop  on  buttered  white  paper  or  tin  sheets. 
Bake  fifteen  minutes, 

KISSES. 

E.  S.  P. 
One  egg,  one  cup  sugar,  one-half  cup  of  butter,  one- 
half  cup  milk,  one  teaspoon  cream  of  tartar,  one-half  of 
soda,  flour  enough  to  make  a  stiff  dough  ;  drop  on  tins 
and  sprinkle  over  with  powdered  sugar.  Bake  in  a  quick 
oven. 

MOLASSES  CANDY. 

Mrs.  Benham. 
One  cup  molasses,  two  cups  sugar,  one  tablespoon  vin- 
egar, a  little  butter  and  vanilla ;  boil  ten  minutes,  then 
cool  it  enough  to  pull. 

MOLASSES  CANDY. 

Julia  French. 

One  cup  molasses,  one  cup  sugar,  one  tablespoon  vine- 
gar, piece  of  butter  size  of  an  egg ;  boil  (but  do  not  stir) 
until  it  hardens  when  dropped  in  cold  water ;  then  stir  in 
a  teaspoon  of  soda,  and  pour  on  buttered  tins ;  when  cool, 
pull  and  cut  in  sticks. 

Or,  two  cups  sugar,  two  tablespoons  vinegar,  boil,  when 
done  add  a  teaspoon  soda,  cool  and  pull,  or  cut  in  squares 
without  pulling ;  do  not  stir  while  it  is  boiling. 


276  THE  HOME  COOK  BOOK. 

BUTTEK  SCOTCH  CANDY. 

Four  cups  brown  sugar,  two  of  butter,  vinegar  to  taste, 
two  tablespoons  water,  and  a  little  soda;  boil  half  an 
hour ;  drop  a  little  in  hot  water,  and  if  crisp,  it  is  done. 

BUTTER  SCOTCH. 

Fannie  Waggoner,  Toledo. 

Three  tablespoons  of  molasses,  two  of  sugar,  two  of 
water,  one  of  butter ;  add  a  pinch  of  soda  before  taking  up. 

SUGAR  TAFFY. 

Mrs.  Joseph  B.  Leake. 

Three  pounds  best  brown  sugar,  one  pound  butter, 
enough  water  to  moisten  the  sugar ;  boil  until  crisp  when 
dropped  into  cold  water,  then  pour  into  pans,  or  upon 
platters,  as  thin  as  possible.  It  usually  requires  to  boil 
fast,  without  stirring,  three-quarters  of  an  hour. 


BREAD  AND  YEAST. 


"  There  is  scent  of  Syrian  myrrh, 
There  is  incense,  there  is  spice. 
There  are  delicate  cakes  and  loaves. 
Cakes  of  meal  and  polypi." 

—  Grecian  Ode. 

"  But  I  ate  naught 
Till  I  that  lovely  child  of  Ceres  saw, 
A  large  sweet  round  and  yellow  cake';  how  then 
Could  I  from  such  a  dish,  my  friends,  abstain  ?" 

GENEKAL  DIRECTIONS  FOR  Ji^AKING 
BREAD. 

In  the  composition  of  good  bread,  there  are  three  im- 
portant requisites  :  Good  flour,  good  yeast  and  strength 
to  knead  it  well.  Flour  should  be  white  and  dry,  crumb- 
ling easily  again  after  it  is  pressed  in  the  hand. 

A  very  good  method  of  ascertaining  the  quality  of 
yeast,  will  be  to  add  a  little  flour  to  a  very  small  quantity 
setting  it  in  a  warm  place.  If  in  the  course  of  ten  or  fif- 
teen minutes  it  rises,  it  will  do  to  use. 

When  you  make  bread,  first  set  the  sponge  with  warm 
milk  or  water,  keeping  it  in  a  warm  place  until  quite  light. 
Then  mould  this  sponge,  by  adding  flour  into  one  large 

(277) 


278  THE  HOME  COOK  BOOK. 

loaf,  kneading  it  well.  Set  this  to  rise  again,  and  then 
when  sufficiently  light  mould  into  smaller  loaves ,  let  it 
rise  again,  then  bake.  Care  should  be  taken  not  to  get 
the  dough  too  stiff  with  flour ;  it  should  be  as  soft  as  it 
can  be  to  knead  well.  To  make  bread  or  biscuits  a  nice 
color,  wet  the  dough  over  top  with  water  just  before  put- 
ting into  the  oven.    Flour  should  always  be  sifted. 

YEAST. 

Mrs.  E.  S.  Chesebrough. 

Put  two  tablespoons  of  hops  in  a  muslin  bag  and  boil 
them  in  three  quarts  of  water  for  a  few  minutes ;  have 
ready  a  quart  of  hot  mashed  potatoes,  put  in  one  cup  of 
flour,  one  tablespoon  of  sugar,  one  of  salt ;  pour  over  the 
mixture  the  boiling  hop  water,  strain  through  a  colander, 
put  a  pint  or  less  of  fresh  baker's  yeast,  or  two  cakes  of 
yeast  in  while  it  is  warm,  and  set  it  in  a  warm  place  to 
rise.  This  yeast  will  keep  three  or  four  weeks,  if  set  in  a 
cool  place.  In  making  it  from  time  to  time,  use  a  bowl 
of  the  same  to  raise  the  fresh  with. 

YEAST. 

Mrs.  Mary  Ludlam,  Evanston. 

Six  good  potatoes  grated  raw,  a  little  hop  tea,  one  quart 
boiling  water,  three-fourths  cup  of  brown  sugar,  one-half 
teaspoon  salt ;  when  cool,  add  yeast  to  rise  ;  keep  covered 
and  in  a  cool  place. 

POTATO  YEAST. 

Mrs.  J.  B.  Adams. 
Boil,  Steam  and  mash  a  few  potatoes  ;  pour  slowly  on 


VALUABLE   EECIPES.  279 

some  boiling  water,  in  which  a  bag  of  hops  has  been 
boiled ;  stir  in  immediately  sifted  flour  enough  to  thicken ; 
when  lukewarm  add  compressed  yeast  (dissolved),  or 
raise  with  potato  or  baker's  yeast. 

POTATO  YEAST. 

Boil  a  good  handful  of  hops  in  one  quart  of  water  and 
pour  it  over  two  teacups  of  grated  potatoes,  while  boiling 
hot,  stir  mixture  until  it  just  comes  to  a  boil ;  add  one- 
quarter  teacup  of  salt,  and  one-half  teacup  of  sugar,  and 
let  stand  until  it  is  cool ;  then  add  the  usual  quantity  of 
good  yeast  to  start  it  with  ;  when  raised  put  it  into  a  jar, 
cover  closely  and  set  in  a  clean  place ;  use  one  teacup 
for  about  four  loaves  of  bread. 

YEAST. 

Mrs.  W.  C.  Harris. 

Boil  in  separate  pans  one-half  cup  of  hops  and  two 
potatoes ;  strain  both  liquids  boiling  hot  on  a  large  cup 
of  flour,  one  spoon  of  salt,  half  cup  of  sugar,  and  a  cup 
of  yeast.     Pour  it  into  a  jug  and  set  it  in  a  cool  place. 

YEAST. 

Mrs    Freeman. 

Boil  two  ounces  of  hops  in  four  quarts  of  water  twenty 
minutes,  strain  through  a  sieve  and  add  one  coffeecup 
of  sugar  to  the  hop  water.  When  so  cool  as  not  to  scald 
stir  in  one  coffeecup  of  flour.  Let  this  mixture  stand  in 
a  warm  place  three  days,  stirring  frequently.  The  third 
day  boil  three  potatoes,  press  them  through  the  colander 


280  THE  HOME  COOK  BOOK. 

and  stir  gradually  into  the  hot  water,  adding  a  handful 
of  salt;  let  it  stand  till  next  morning,  then  put  into  a  jug. 
Shake  well  every  time  before  using.  Use  a  teacup  full 
for  six  loaves.  To  your  sponge  next  morning  add  three 
good-sized  potatoes  pressed  through  the  colander,  with 
the  water  they  are  boiled  in. 

GOOD  YEAST. 

S.  S.  Pierce. 
Eight  potatoes  boiled  and  mashed  fine,  four  tablespoons 
of  flour  put  in  with  the  potatoes,  two  tablespoons  of  salt, 
two  of  sugar;  pour  on  one  quart  of  boiling  water;  stir 
carefully  while  pouring,  so  as  to  dissolve,  add  one  quart 
of  cold  water ;  then  strain,  and  when  cold  add  one  cup 
of  yeast  and  set  it  in  a  warm  place  to  rise ;  as  soon  as  it 
is  light  put  in  a  jug  or  bottle  and  cork  tight. 

GOOD  YEAST. 

Mrs.  Packard. 
Grate  six  good  sized  potatoes  (raw);  have  ready  a 
gallon  of  water  in  which  has  been  well  boiled  three  hand- 
fuls  of  hops  ;  strain  through  a  cloth  or  sieve,  while  boil- 
ing hot,  over  the  potatoes,  stirring  until  well  cooked,  or 
the  mixture  thickens  like  starch ;  add  one  teacup  of 
sugar,  one-half  cup  of  salt;  when  sufficiently  cool,  one 
cup  of  good  yeast.  Let  it  stand  until  a  thick  foam  rises 
upon  the  top.  Care  must  be  taken  not  to  bottle  too 
soon,  or  the  bottles  may  burst.  Use  one  coffee  cup  of 
yeast  to  six  loaves  of  bread.  If  kept  in  a  cool  place  this 
yeast  will  last  a  long  time,  and  housekeepers  need  not 
fear  having  sour  bread. 


VALTJABLE   RECIPES.  281 

YEAST  THAT  WILL  NOT  SOUR. 

Mrs.  J.  B.  Adams. 

Boil  two  ounces  of  hops  in  two  quarts  of  water ;  put 
one  cup  of  brown  sugar  in  a  jar;  boil  and  strain  the  hops 
and  pour  into  the  jar.  Add  one  cup  of  flour  stirred 
smooth ;  let  it  stand  in  a  warm  kitchen  till  it  ferments. 
Add  six  potatoes  boiled  and  mashed,  and  one  cup  of  salt. 

YEAST. 

Mrs.  Anna  Marble. 

Two  quarts  of  wheat  bran,  one  of  Indian  bran,  two 
gallons  of  boiling  water ;  simmer  an  hour  or  so ;  put  in  a 
handful  of  hops.  As  soon  as  the  water  boils,  add  one 
teacup  of  molasses  and  one  tablespoon  of  ground  ginger. 
When  cold  put  in  a  teacup  of  yeast  and  cork  tightly. 
Keep  cool. 

BREAD. 

Mrs.  E.  S.  Chesebrough. 

Take  four  quarts  of  sifted  flour  and  a  teacup  of  yeast, 
a  pinch  of  salt,  and  wet  with  warm  milk  and  water  stiff 
enough  to  knead.  Work  it  on  the  board  until  it  requires 
no  more  flour.  If  made  at  night  the  bread  will  be  light 
enough  to  work  over  and  put  in  pans  early  in  the  morn- 
ing. This  quantity  will  make  two  large  loaves.  One- 
third  of  the  lump  may  be  taken  for  rolls,  which  can  be 
made  by  working  in  butter  the  size  of  an  egg,  and  setting 
aside  to  rise  again :  when  light  the  second  time  make  out 
in  oblong  shapes ;  cover  them  with  a  cloth  and  let  them 
rise  again.     As  soon  as  they  break  apart  bake  in  a  quick 


282  THE  HOME  COOK  BOOK. 

oven.  They  will  not  fail  to  be  nice  if  they  are  baked  as 
soon  as  they  seam.  This  is  the  great  secret  of  white, 
flaky  rolls.  Two  or  three  potatoes  will  improve  the  bread. 
Good  housekeepers  always  have  flour  sifted  in  readiness 
for  use,  and  never  use  it  in  any  other  way. 

BREAD. 

M.  E.  B.  Lynde. 

The  sponge  is  made  over  night  in  the  center  of  a  pan 
of  flour,  with  milk  and  warm  water  and  a  cup  of  home- 
made hop  and  potato  yeast  to  about  four  loaves.  The 
yeast  is  put  in  when  about  half  the  flour  and  water  are 
mixed,  and  then  the  remainder  of  the  water  is  added  and 
the  sponge  beaten  with  a  wooden  spoon  for  fifteen  min- 
utes and  left  to  rise  over  night  in  a  moderately  warm 
place.  In  the  morning,  the  bread-dough  mixed  and 
kneaded  for  half  an  hour,  adding  flour  to  make  a  stiff' 
dough,  and  left  to  rise  in  a  mass.  It  is  then  made  into 
small  loaves,  being  kneaded  with  as  little  flour  as  possible, 
and  put  in  pans  to  rise  the  second  time,  all  the  while 
kept  moderately  warm,  and  when  light  bake  in  a  moder- 
ately hot  oven.  The  important  part  of  said  recipe  is  the 
beating  of  the  sponge  fifteen  minutes,  as  given.  Bread 
made  after  this  recipe  received  first  premium  at  Wisconsin 
State  Fair,  1872. 

EXCELLENT  BREAD. 

Mrs.  Geo.  W.  Pitkin. 

Four  potatoes  mashed  fine,  four  teaspoons  of  salt,  two 
quarts  of  lukewarm  milk,  one-half  cake  compressed  yeast 


VALUABLE   KECIPES.  283 

dissolved  in  one-half  cup  of  warm  water,  flour  enough  to 
make  a  pliable  dough ;  mould  with  hands  well  greased 
with  lard ;  place  in  pans,  and  when  sufficiently  light,  it  is 
ready  for  baking. 

SUPEKIOR  BREAD. 

Mrs.  D.  C.  Norton. 

Scald  one  quart  of  sour  milk ;  when  cool  enough,  set 
your  sponge  with  the  whey ;  take  about  three  quarts  of 
flour,  make  a  hole  in  the  center,  put  in  the  whey  about  a 
good  teaspoon  of  salt,  one  teacup  of  good  hop  yeast 
(home  made  is  best),  and  stir  quite  stiff"  with  a  spoon ; 
wrap  in  a  thick  cloth  so  as  to  keep  as  warm  as  possible 
(in  cold  weather),  in  summer  it  is  not  necessary.  In  the 
morning  knead  well,  adding  flour  until  stiff"  enough,  and 
keep  warm  until  light ;  then  set  it  in  pans  to  rise ;  no 
saleratus  is  needed.  Bread  made  in  this  way  will  never 
fail  to  be  good  if  good  flour  and  yeast  are  used. 

WHEAT  BREAD. 

Mrs.  D.  W.  Thatcher,  River  Forest. 
Take  a  pan  of  flour,  and  put  in  a  small  handful  of  salt 
and  a  bowl  of  soft  yeast  and  one  pint  of  lukewarm  milk, 
mix  stiff  with  flour  and  let  it  rise.  Then  knead  it  into 
pans,  and  let  it  rise,  and  if  wanted  very  white,  knead  it 
down  two  or  three  times ;  this  makes  it  whiter,  but  loses 
its  sweet  taste  ;  bake  forty-five  minutes. 

RICE  BREAD. 

Mrs.  E.  S.  Chesebrough. 
Boil  a  teacup  of  rice  quite  soft ;  while  hot,  add  butter 


284  THE  HOME  OOOK  BOOK. 

the  size  of  an  egg,  one  and  a  half  pints  of  milk,  rather 
more  than  one-half  pint  of  bolted  corn  meal,  two  table- 
spoons of  flour,  two  eggs  and  a  little  salt.  Bake  just  one 
hour.     The  bread  should  be  about  two  inches  thick. 

MRS.  FURLONG'S  BROWN  BREAD. 

Three  cups  of  corn  meal,  one  cup  of  flour,  one  cup  of 
syrup,  one  cup  of  sour  milk,  two  cups  of  sweet  milk,  one 
teaspoon  of  soda,  one  teaspoon  of  salt ;  steam  four  hours. 

BROWN  STEAMED  BREAD. 

Mrs.  G.  B.  Griffin. 

Two  cups  corn  meal,  one  cup  Graham  flour,  one  cup 
white  flour,  one  cup  molasses,  two  cups  sour  milk,  one 
cup  sweet  milk,  one  teaspoon  saleratus ;  steam  four  hours. 

BROWN  BREAD. 

Mrs.  J.  M.  Durand. 

Scald  two  quarts  of  Indian  meal ;  when  sufficiently  cool 
add  two  quarts  of  rye  meal,  one-half  cup  of  yeast,  one- 
half  cup  of  molasses  ;  add  warm  water,  and  stir  hard  as 
you  can  well  with  a  spoon ;  set  down  to  rise  ;  when  light 
stir  well ;  put  in  pans  to  rise  a  second  time.  Steam  one 
hour,  and  let  bake  from  one-half  to  one  hour. 

BROWN  BREAD. 

Mrs.  G.  F.  De  Forrest,  Freeport,  111. 

One  and  a  half  pints  of  thick  sour  milk,  one  and  a  half 
cups  Graham  flour,  one  and  a  half  cups  rye  flour,  two 
cups  two-thirds  full  of  Indian  meal,  one-half  cup  of  mo- 


VALUABLE   RECflPKS.  285 

lasses,  salt,  one  heaping  teaspoon  soda  beaten  into  the 
milk  before  adding  the  other  ingredients.  Steam  five 
hours.     Very  fine. 

STEAMED  BKOWN  BREAD. 

Mrs.  C.   G.  Smith. 

One  pint  of  sweet  milk,  four  tablespoons  of  molasses, 
one  cup  of  Indian  meal,  two  cups  of  rye  or  Graham  flour, 
one  teaspoon  of  salt,  one  of  saleratus  ;  mix  with  a  spoon, 
and  steam  three  hours,  and  bake  half  an  hour  or  more. 

BROWN  BREAD. 

Mrs.  Lamkin. 

One  and  one-half  cups  of  rye  meal,  one  and  one-half 
of  Indian  meal,  one-half  cup  of  molasses,  two  and  one- 
half  of  cold  water,  even  teaspoon  of  soda,  a  little  salt ; 
steam  four  and  a  half  hours,  then  put  it  in  the  oven  for  a 
very  few  minutes,  just  to  take  the  moisture  from  the  top. 

BROWN  BREAD. 

Mrs.  Banks. 

Two  cups  of  Graham  flour,  one  of  wheat  flour,  two 
large  spoons  of  molasses,  a  little  salt,  one  yeast  cake  or 
half  cup  of  yeast,  warm  water  enough  to  make  a  very 
stiff"  batter.  Put  it  in  the  bake -tin,  and  when  light  enough, 
bake  in  a  good  oven  three-fourths  of  an  hour. 

BOSTON  BROWN  BREAD. 

Mrs.  F.  E.  Stearns. 
One  and  one-half  cups  of  Graham  flour,  two  cups  of 


286  THE   HOME  OOOK   BOOK. 

corn  meal,  one-half  cup  of  molasses,  one  pint  of  sweei 
milk,  and  one-half  a  teaspoon  of  soda ;  steam  three  hours. 

BKOWN  BEEAD 

Mrs.  Kent. 

Three  and  one-half  cups  of  Graham  flour,  two  of  cotn 
meal,  three  of  sour  milk,  one-half  of  molasses,  one  and 
one-half  teaspoons  of  soda ;  steam  two  and  one-half  hours, 
and  put  in  the  oven  for  fifteen  minutes. 

BKOWN  BREAD. 

Mrs.  E.  Wood. 

One  quart  of  Graham  flour,  one  pint  of  wheat  flour, 
one-half  cup  of  brown  sugar,  one  pint  of  yeast,  a  little 
salt ;  let  rise ;  put  in  pans ;  stand  short  time  to  rise,  and 
then  bake. 

BOSTON  BROWN  BREAD. 

Mrs.   L.  Gilbert,  Evanston. 

Three  teacups  Graham  flour,  two  teacups  com  meal 
one-half  teacup  molasses,  one  pint  sour  milk,  one  pint 
water,  one  teaspoon  soda,  one  teaspoon  salt,  put  into  a 
tin  pail,  covered  tightly  and  boil  four  hours  in  a  kettle. 

BROWN  BREAD  TOAST. 

Cut  the  bread  in  slices  and  toast.  Put  it  in  the  dish  for 
the  table,  take  a  bowl  of  thick  cream,  add  a  little  salt, 
then  pour  over  the  toast ;  put  it  in  the  oven  until  it  heats 
through. 


VALUABLE   RECIPES.  287 

BEOWN  JOE. 

Mrs.  O.  L.  Wheelock 

Two  cups  of  Indian  meal,  two  of  flour,  one  of  molasses, 
one  pint  of  milk,  one  teaspoon  of  soda,  same  of  salt; 
steam  six  hours. 

TEAVELER'S  BEEAD. 

Take  Graham  flour  (unsifted) ;  and  currants,  figs,  dates 
or  raisins  may  be  used  by  chopping  them  ;  stir  quite  stiffly 
with  the  coldest  water  as  briskly  as  possible,  so  as  to  in- 
corporate air  with  it ;  then  knead  in  all  the  unbolted 
wheat  flour  you  can ;  cut  in  cakes  or  rolls  one-half  inch 
thick,  and  bake  in  a  quick  oven. 

STEAMED  BEEAD. 

Sophia  B.  Irmberg. 

One  cup  flour,  one  cup  rye  meal,  one  cup  corn  meal 
one-half  cup  molasses,  one  and  a  half  cups  of  sour  milk 
one  egg,  little  salt,  one  teaspoon  soda.  Steam  for  three 
hours ;  then  set  the  pan  in  the  oven  for  ten  or  twenty 
minutes  before  sending  it  to  the  table. 

STEAMED  COEN  BEEAD. 

Mrs.  Jane  Conger. 

Take  three  cups  of  meal,  and  one  of  flour,  scald  two 
cups  of  the  meal  with  boiling  water,  add  the  other 
cup  of  meal  and  flour,  two  cups  of  sour  milk,  one  cup 
molasses,  one  teaspoon  of  soda,  a  little  salt.  Steam  three 
hours. 


288  THE  HOME  COOK  BOOK. 

OLD  FASHIONED  GKAHAM  BEEAD. 

Mrs.  Pulsifer. 

One  teacup  of  good  yeast,  one  quart  of  warm  water, 
one  teaspoon  of  salt,  two  cups  sugar,  or  less,  one  small 
teaspoon  soda,  stir  in  enough  white  winter  wheat  Graham 
flour  to  make  it  stiff  enough  to  drop  off  the  spoon  readily, 
grease  your  bread  pans,  put  in,  and  set  to  rise,  let  it  get 
quite  light,  then  bake  in  a  moderate  oven  for  three- 
quarters  of  an  hour. 

BROWN  BREAD. 

Mrs.  Wm.  Blair. 

Take  part  of  the  sponge  that  has  been  prepared  for 
your  white  bread,  warm  water  can  be  added,  mix  it  with 
Graham  flour  (not  too  stiff) ;  and  one  cup  of  molasses  for 
three  loaves  of  bread. 

For  Brown  Biscuit. — Take  this  Graham  dough,  as 
prepared  for  bread,  working  in  a  little  butter.  Butter  the 
size  of  an  egg  is  sufficient  for  two  dozen  biscuits. 

CORN  BREAD. 

Mrs.  Juliet  L.  Strayer,  a  Southern  Lady. 

One-half  pint  of  buttermilk,  one-half  pint  of  sweet 
milk ;  sweeten  the  sour  milk  with  one-half  teaspoon  of 
soda;  beat  two  eggs,  whites  and  yolks  together;  pour  the 
milk  into  the  eggs,  then  thicken  with  about  nine  table- 
spoons of  sifted  corn  meal.  Put  the  pan  on  the  stove 
with  a  piece  of  lard  the  size  of  an  egg ;  when  melted  pour 
it  in  the  batter;  this  lard  by  stirring  it  will  grease  the  pan 
to  bake  in ;  add  a  teaspoon  of  salt. 


VALUABLE  EEC5IPES.  289 

COEN  BKEAD. 

Mrs.  J.  S.  Gano,  and  Mrs.  O.  F.  Avery. 
One  pint  Indian  meal,  one  pint  sour  milk  or  buttermilk, 
two  eggs,  whites  and  yolks  beaten  separately,  whites  put 
in   last   thing;  two  tablespoons   sugar;    one   tablespoon 
melted  butter,  a  little  salt,  half  a  teaspoon  saleratus. 

COKN  BKEAD. 

Mrs.  Wm.  H.  Low. 

Two  tablespoons  of  sugar,  one  tablespoon  butter,  two 
eggs  ;  stir  all  together,  add  one  cup  of  sweet  milk,  three 
teaspoons  of  baking  powder,  and  three-fourths  of  a  cup 
corn  meal ;  flour  to  make  it  quite  stiff. 

INDIAN  BEEAD. 

Mrs.  G.  H.  L. 
Five   cups   Indian   meal,  yellow,  five  cups  sour  milk, 
three  cups  rye  flour,  one-half  cup  molasses,  one  tablespoon 
saleratus. 

INDIAN  BEEAD. 

Mrs.  A.  T.  Hall. 

One  pint  of  meal,  one  pint  of  flour,  one  pint  of  milk, 
one  teacup  of  molasses,  one  teaspoon  of  soda,  one-half  of 
cream  tartar ;  steam  two  hours  and  bake  half  an  hour. 

GEAHAM  BEEAD. 

Mrs.  B.  J.  Seward. 
One  pint  sweet  milk,  one-half  cup  molasses,  one  tea- 
spoon saleratus,  one  teaspoon  salt.     Mix  thin  enough  to 
pour. 


290  THE   HOME   COOK   BOOK. 

GKAHAM  BUEAD. 

Mrs.  J.  B.  Hobbs. 

For  one  loaf,  take  two  cups  of  white  bread  sponge,  to 
which  add  two  tablespoons  of  brown  sugar,  and  Graham 
flour  to  make  a  stiff  batter;  let  it  rise,  after  which  add 
Graham  flour  sufficient  to  knead,  but  not  very  stiff";  then 
put  in  the  pan  to  rise  and  bake. 

GRAHAM  BREAD. 

Mrs.  Ludlam,  Evanston. 

One  cup  wheat  flour,  three  cups  Graham  flour,  two 
tablespoons  of  molasses,  one  teaspoon  salt,  yeast  enough 
to  make  it  rise ;  mix  and  put  in  baking  tins  at  night.  It 
will  be  ready  to  bake  in  the  morning. 

GRAHAM  BREAD. 

Mrs.  H.  P.  Stowell. 

Set  sponge  of  fine  flour,  same  as  for  wheat  bread ,  when 
sufficiently  raised,  instead  of  mixing  with  fine  flour,  mix 
with  Graham  to  the  usual  consistency ;  mould  with  fine 
flour  a  little,  raise  once,  then  it  is  ready  for  the  oven. 
Sweeten  with  syrup  or  sugar,  if  desired,  though  I  think 
it  better  without  either. 

ROLLS. 

Mrs.  H.  F.  Waite. 

To  the  quantity  of  light  bread  dough  that  you  would 
take  for  twelve  persons,  add  the  white  of  one  egg  well 
beaten,  two  tablespoons  of  white  sugar,  and  two  table- 
spoons of  butter;  work  these  thoroughly  together;  roll 


VALUABLE   KEaPES.  291 

out  about  half  an  inch  thick ;  cut  the  size  desired,  and 
spread  one  with  melted  butter  and  lay  another  upon  the 
top  of  it.     Bake  delicately,  when  they  have  risen, 

PAEKEK  HOUSE  ROLLS. 

Alice  M.  Adams,  Mrs.  J.  P.  Hoit,  and  others. 
Two  quarts  flour,  make  a  hole  in  the  top,  put  in  a  piece 
of  butter  the  size  of  an  egg,  a  little  salt,  and  a  tablespoon 
of  white  sugar ;  pour  over  this  a  pint  of  milk  previously 
boiled  and  cooled,  and  one-half  teacup  of  good  yeast. 
When  the  sponge  is  light,  mould  for  fifteen  minutes,  let  it 
rise  again  and  cut  into  round  cakes,  butter  on  one  side 
and  turn  over  on  itself,  bake  in  a  quick  oven. 

PARKER  HOUSE  ROLLS. 

Mrs.  A.  H.  Dashiell,  Bricksburg,  N.  J. 

One  quart  sifted  flour,  one-half  cup  yeast,  two  tdble- 
spoons  of  sugar,  salt,  two  tablespoons  butter  and  one  of 
lard ;  pour  one  pint  of  boiling  milk  over  the  ingredients, 
except  yeast,  and  add  that  when  lukewarm ;  mix  early  in 
the  morning,  and  knead  at  noon,  adding  sufficient  flour  to 
make  as  stiff  as  biscuit;  when  light  knead  into  rolls;  roll 
out  rather  thin,  cut  with  a  biscuit  cutter  and  then  roll 
oblong,  spread  a  little  butter  on  one  end  and  fold  over ; 
let  them  rise  on  the  pans  before  baking.  They  ought  to 
bake  in  ten  or  fifteen  minutes.  In  cold  weather  the 
sponge  should  be  made  at  night. 

PARKER  HOUSE  ROLLS. 

Mrs.  L.  J.  Tilton. 
Boil  one  pint  of  sweet  milk,  and  when  partly  cooled 


292  THB  HOME  COOK  BOOK. 

melt  in  it  half  a  cup  of  white  sugar  and  one  tablespoon  of 
lard  or  butter;  when  lukewarm,  add  half  a  cup  of  yeast; 
make  a  hole  in  two  quarts  of  flour  and  pour  this  mixture 
in.  If  for  tea,  set  to  rise  over  night,  in  the  morning  mix 
well  and  knead  for  half  an  hour,  then  set  to  rise  again ; 
about  four  o'clock  knead  again  for  ten  or  fifteen  minutes ; 
roll  out  thinner  than  for  biscuit,  rub  melted  butter  upon 
half  the  surface  and  fold  it  upon  the  other ;  set  to  rise 
once  more  in  pans,  and  when  light  bake  twenty  minutes  in 
a  hot  oven. 

DETKOIT  EOLLS. 

Mrs.  A.  M.  Gibbs, 
Put  one  pint  warm  milk  in  the  middle  of  two  quarts 
flour,  beat  up  a  thick  batter,  a  little  stiflfer  than  pancakes, 
and  add  one-half  cake  German  compressed  yeast.  When 
light  knead  up  like  bread,  kneading  the  dough  out  in  a 
long  roll  and  folding  over  like  pie  crust,  doing  this  six  or 
seven  times.  When  again  light,  add  a  piece  of  butter  size 
of  a  large  egg,  pulling  it  through  the  dough,  then  work  in 
two  eggs,  and  one  tablespoon  sugar  that  has  been  beaten 
together  very  light.  Knead  again  same  as  before.  Roll 
out  on  your  bread  board  with  rolling  pin,  cut  with  small 
round  or  oval  cutters,  dipping  cutter  occasionally  in  a  cup 
of  melted  lard  or  drippings  instead  of  flour,  and  put  in 
pans  to  rise.  When  creamy  light,  bake,  it  will  expedite 
the  rising,  to  set  the  pans  over  hot  water. 

FRENCH  EOLLS. 

Mrs.  Thos.  Orton. 
Take  one-half  cup  of  yeast,  rub  a  small  one-half  cup  of 


VALUABLE   KECIPE8.  293 

butter  in  the  flour  (you  will  have  to  guess  the  quantity), 
then  add  the  yeast,  and  water  enough  to  wet ;  mix  as  for 
soda  biscuit.  Let  it  rise  till  morning.  Roll  in  thin  sheets, 
and  cut  into  squares,  spread  a  very  little  butter  on  each, 
and  sprinkle  a  little  flour  on  to  roll  up.  Put  in  the  pan 
when  light,  bake  twenty  minutes.     Nice. 

FKENCH  EOLLS. 

Etta  C.  Springer. 
One  quart  flour,  add  two  eggs,  one-half  pint  milk,  table- 
spoon of  yeast,  knead  it  well ;  rise  till  morning.     Work 
in  one  ounce  of  butter  and  mould  in  small  rolls ;  bake 
immediately. 

BKOWN  KOLLS. 

Mrs.  Melancthon  Starr,  Kockford,  111. 
One  quart  Graham  flour,  milk  enough  to  make  a  stiff" 
batter,  one-third  cup  of  yeast,  and  mix  overnight;  in  the 
morning  add  two  eggs,  one  large  tablespoon  of  sugar,  one- 
fourth  teaspoon  of  soda,  piece  of  butter  half  the  size  of  an 
egg,  and  a  little  salt ;  put  in  cups,  and  let  stand  twenty 
minutes  before  baking. 

COEN  MEAL  EOLLS. 

Mrs.  A.  H.  Dashiel,  Bricksburg,  N.  J. 

To  one  quart  of  mush,  add,  when  hot,  one-half  cup  un- 
melted  lard,  salt  it  well;  when  lukewarm,  add  one-half 
cup  of  yeast ;  make  this  at  noon,  and  at  night  add  a  small 
teaspoon  of  soda,  and  knead  in  wheat  flour  as  for  biscuit. 
In  the  morning  mould  into  biscuit,  and  let  them  rise  in 
the  pan  before  baking.     Bake  in  a  quick  oven. 


294  THE  HOME  COOK  BOOK. 

TKEMOKT  BISCUIT. 

Brought  from  Boston,  by  Mrs.  O.  B.  Wilson. 

One  and  a  half  pints  of  warm  milk,  one  tablespoon 
lard,  two  tablespoons  white  sugar,  a  little  salt,  one  yeast 
cake  (Twin  Bro.'s),  or  a  cup  of  home  made  yeast  or  half 
a  cake  of  compressed  yeast  as  is  most  convenient ;  two 
quarts  of  sifted  flour.  To  mix  —  make  a  hole  in  the  flour 
and  mix  in  all  the  ingredients  to  make  a  sponge ;  set  in  a 
warm  place  to  rise ;  when  quite  light,  work  in  all  the  flour 
and  set  the  dough  once  more  to  rise ;  when  well  risen, 
work  a  little  more,  and  roll  out  about  one-third  of  an  inch 
thick,  and  cut  with  a  biscuit  cutter.  Moisten  one  edge 
with  melted  butter,  then  fold  together  in  the  middle  like 
rolls.  Place  them  in  a  bread-pan  about  one  inch  apart; 
set  to  rise  for  about  half  an  hour  in  a  warm  place,  and 
when  light,  bake  in  a  quick  oven,  allowing  from  ten  to 
fifteen  minutes  if  the  oven  is  just  right.  Make  up  about 
ten  o'clock  in  the  morning  if  wanted  for  tea ;  if  wanted 
for  breakfast,  make  up  about  nine  o'clock  in  the  evening, 
and  work  in  all  the  flour  at  the  first  fixing,  then  add  as 
soon  as  you  are  up  in  the  morning,  one-half  teaspoon  of 
soda ;  mould  your  biscuit  and  they  will  be  ready  for  bak- 
ing when  the  oven  is  hot.  With  compressed  yeast,  about 
six  hours  all  together  is  required.  These  are  very  delicate 
and  delicious  when  properly  made. 

YIRGINIA  BISCUITS. 

Mrs.  J.  G.  Hamilton. 

Rub  a  teaspoon  of  lard  into  a  quart  of  flour,  put  the 
flour  into  a   sifter  and  sift  a  teaspoon  of  soda  with  the 


VAI-UABLE    RECIPES.  295 

flour,  one  teaspoon  of  salt,  and  one  pint  of  buttermilk  to 
moisten  the  flour ;  after  beating  the  mixture  with  a  spoon 
until  thoroughly  mixed,  turn  it  out  on  a  biscuit  board, 
work  until  smooth,  cut  it  out  with  a  cutter  and  bake  with 
a  steady  heat. 

GREEN  MOUNTAIN  BISCUITS. 

Mrs.  Lamkin,  Evanston. 
Three  cups  milk,  two  cups  sugar,  one  cup  butter ;  make 
a  stiff"  batter  at  nighf  with  two  tablespoons  yeast,  one-half 
the  sugar  and  one-half  the  butter  melted ;  in  the  morning 
add  the  other  half  of  sugar  and  butter,  and  make  it  not 
quite  as  stiff"  as  yeast  bread ;  two  hours  before  tea  make 
up  the  biscuits  and  set  them  to  rise. 

GEAFTON  BISCUITS. 
Boil  two  large,  white  potatoes,  mash  and  pour  boiling 
water  on  until  of  the  consistency  of  gruel ;  add  one  table 
spoon  of  sugar  and  one  teacup  full  of  yeast  when  suffi- 
ciently cool ;  set  away  to  rise ;  when  light  heat  one  pint 
of  milk  until  warm  enough  to  melt  two  tablespoons  of 
butter ,  add  salt  and  flour  enough  to  make  a  thick  batter ; 
set  to  rise  ,  when  light  work  twenty  minutes  ;  set  it  to  rise 
again,  then  roll  out  thin  and  spread  melted  butter  ever ; 
cut  out  with  a  tumbler  and  lay  one-half  over  the  other 
prick  in  several  places  and  set  to  rise  ;  then  bake  twenty 
minutes. 

FRENCH  BISCUITS. 

Mrs.  Lind. 
Two  cups  of  butter,  two  cups  of  sugar,  one  egg,  (or  the 


296  THE  HOME  COOK  BOOK. 

whites  of  two,)  half  a  cup  of  sour  milk,  half  a  teaspooK 
of  soda,  flour  to  roll ;  sprinkle  with  sugar. 

EAISED  BISCUITS. 

Hannah  Johnson  ;  endorsed  by  Mrs.  A.  N.  Sheppard. 

Take  one  and  one-half  pints  of  milk,  one  spoon  of  lard, 
two  of  white  sugar,  and  one  yeast  cake  or  one-half  a  pack- 
age of  compressed  yeast,  and  two  quarts  of  flour ;  make 
a  hole  in  the  flour  and  put  in  all  the  ingredients ;  set  in  a 
warm  place  to  rise  until  morning,  then  mix  all  together 
and  set  to  rise  again ;  when  well  risen,  roll  out  rather  thin, 
cut  them  out  like  biscuits,  wet  one  edge  with  melted  but- 
ter, and  fold  together  like  rolls  ;  when  well  risen,  bake  in 
a  quick  oven  about  twenty  minutes.  If  made  with  com- 
pressed yeast,  six  and  one-half  hours  will  be  sufficient  to 
raise  them  in  winter. 

TEA  BISCUITS. 

Mrs.  O.  L.  Parker. 

Make  a  good  soda  or  cream  biscuit ;  mould  it  and  roll 
it  out  half  the  thickness  of  common  biscuit ;  spread  it 
over  with  three  or  four  spoons  of  melted  butter;  then 
over  this  sprinkle  half  a  coffee  cup  of  best  sugar  ;  roll  up 
as  compactly  as  you  would  a  roll  of  jelly  cake ;  slice  your 
roll  off"  into  inch  thick  slices ;  lay  these  flat  on  your  tins 
and  bake  as  biscuits.     They  are  very  nice  cold. 

TEA  BISCUITS. 

Mrs.  Norcross. 
One  cup  of  hot  water,  two  of  milk,  three  tablespoons 


VALUABLE   RECIPES.  297 

of  yeast ;  mix  thoroughly ;  after  it  is  risen,  take  two-thirds 
of  a  cup  of  butter  and  a  little  sugar  and  mould  it ;  then 
let  it  rise,  and  mould  it  into  small  cakes. 

TO  MAKE  STALE  BREAD  OR  CAKE  FRESH. 

Mrs.  M.  G.  Adams. 

Plunge  the  loaf  one  instant  in  cold  water ;  lay  it  upon 
a  tin  in  the  oven  ten  or  fifteen  minutes.  Cake  and  rolls 
may  be  thus  made  almost  as  nice  as  if  just  baked,  but 
must  be  eaten  immediately. 

RAISED  BISCUITS. 

Mrs.  C.  H.  Wheeler. 

Make  a  sponge  of  one  pint  of  milk,  a  little  salt,  and 
half  a  cake  of  compressed  yeast  (any  other  will  do) ; 
when  light,  take  a  piece  of  butter  the  size  of  an  egg,  one 
quarter  of  a  cup  of  sugar,  and  one  egg ;  beat  them  up 
together  and  stir  into  the  sponge,  adding  flour  to  make  a 
stiff  batter  ;  stir  it  well  and  leave  to  rise ;  then  take  with 
a  spoon  the  light  dough  just  enough  for  each  biscuit  and 
work  softly  into  shape  ;  lay  into  pans  and  bake  after 
standing  a  short  time  to  rise  again. 

GRAHAM  BISCUITS. 

Mrs.  A.  W.  D. 

Three  cups  of  Graham  flour,  one  of  wheat  flour,  one 
egg,  butter  the  size  of  an  egg,  one  tablespoon  of  sugar, 
two  of  cream  tartar,  one  of  soda ;  salt  and  milk  to  mix. 


298  THE   HOME   (X)OK   BOOK. 

GKAHAM  BISCUITS. 

M. 

One  quart  of  Graham  flour,  three  and  one-half  heaping 
teaspoons  of  baking  powder,  one  teaspoon  of  salt,  one  of 
butter ;  make  into  soft  dough  with  milk, 

GKAHAM  BISCUITS. 

Mrs.  Phelps. 

Three  cups  of  Graham  flour,  one  cup  white  flour,  three 
cups  milk,  two  tablespoons  lard,  one  heaping  tablespoon 
white  sugar,  one  saltspoon  of  salt,  one  teaspoon  of  soda, 
two  teaspoons  of  cream  tartar ;  mix  and  bake  as  you  do 
the  white  soda  biscuit. 

RYE  BISCUIT. 

Mrs.   Lamkin. 

Two  cups  rye  meal,  one  and  a  half  cups  flour,  one-third 
cup  molasses,  one  egg,  a  little  salt,  two  cups  sour  milk, 
two  even  teaspoons  saleratus. 

BUNS. 

Two  cofleecups  bread  dough,  two  eggs,  one  cup  sugar, 
spices,  a  few  currants ;  mould  like  rusk  and  let  them  rise 
before  baking. 

BUNS. 

M. 

Take  one  large  coffeecup  of  warm  milk,  one-quarter 
cake  of  yeast  and  salt ;  make  sponge ;  let  rise ;  when 
light  work  into  a  dough,  adding  one-half  teacup  of  sugar. 


TALUABLE  RECIPES.  299 

one  egg,  butter  twice  size  of  an  egg ;  let  rise ;  roll  into  a 
sheet ;  butter  it ;  cut  into  strips  three  inches  wide  and  six 
inches  long ;  fold,  not  quite  in  the  middle  ;  let  rise  again 
and  bake ;  when  in  a  dough,  if  it  rises  before  you  are 
ready,  push  it  down.     Excellent. 

RUSKS. 

Mrs.  P.  B.  Ayer. 

To  one  tumbler  of  warm  milk  add  a  half  gill  of  yeast, 
three  eggs  and  a  coffeecup  of  sugar  beaten  together,  two 
ounces  of  butter  rubbed  into  flour,  of  which  use  only 
enough  to  enable  you  to  mould  it ;  let  it  rise  over  night ; 
when  very  light,  roll  and  put  on  tins  to  raise  again,  after 
which  bake  in  a  quick  oven  twenty  minutes. 

RUSKS. 

Milk  enough  with  one-half  cup  of  yeast  to  make  a  pint; 
make  a  sponge  and  rise ;  then  add  one  and  a  half  cups 
of  white  sugar,  three  eggs,  one-half  cup  of  butter ;  spice 
to  your  taste;  mould,  then  put  in  pan  to  rise.  When 
baked,  cover  the  tops  with  sugar  dissolved  in  milk. 

SODA  BISCUITS. 

M. 
To  each  quart  of  flour  add  one  tablespoon  of  shorten- 
ing, one-half  teaspoon  of  salt,  and  three  and  a  half  heap- 
ing teaspoons  of  Price's  Cream  Baking  Powder;  mix 
baking  powder  thoroughly  through  the  flour,  then  add 
other  ingredients.  Do  not  knead,  and  bake  quick.  To 
use  cream  tartar  and  soda,  take  the  same  proportions 


300  THE  HOME  COOK  BOOK. 

without  the  baking  powder,  using  instead  two  heaping 
teaspoons  cream  tartar  and  one  of  soda.  If  good  they 
will  bake  in  five  minutes. 

BAKING  POWDEE  BISCUITS. 

Mrs.  M.  G.  Adams. 

One  quart  flour,  two  teaspoons  baking  powder,  one 
tablespoon  butter  (or  lard),  rubbed  well  together;  mix 
with  cold  water,  stirring  quickly  with  a  knife ;  when  well 
mixed  add  flour  enough  to  mould  out  smoothly;  roll 
about  an  inch  thick,  cut  with  a  tumbler  or  tin  cutter, 
place  in  pan  and  bake  quickly  in  a  well  heated  oven.  If 
made  properly  they  will  be  as  light  and  white  as  foam. 

CKEAM  BISCUITa 

Mrs.  A.  M.  Gibbs. 

Three  heaping  tablespoons  of  sour  cream ;  put  in  a 
bowl  or  vessel  containing  a  quart  and  fill  two-thirds  full 
of  sweet  milk,  two  teaspoons  cream  tartar,  one  teaspoon 
of  soda,  a  little  salt ;  pour  the  cream  in  the  flour,  mix 
soft  and  bake  in  a  quick  oven. 

STRAWBERKY  SHORTCAKE. 

Make  good  biscuit  crust;  bake  in  two  tins  of  same 
shape  and  size ;  mix  berries  with  plenty  of  sugar ;  open 
the  shortcake,  butter  well  and  place  berries  in  layers, 
alternated  with  the  crust ;  have  the  top  layer  of  berries 
and  over  all  put  charlotte  russe  or  whipped  cream. 


VALUABLE   EECIPES.  301 

STRAWBERKY  SHORTCAKE. 

Make  a  fine  soda  biscuit  crust,  and  separate  in  three 
pieces,  roll  out  about  half  an  inch  thick  the  size  of  your 
pans,  which  should  be  round  (are  best  baked  in  jelly  cake 
pans).  As  you  place  the  crust  in  your  pan,  spread  over 
melted  butter,  and  then  roll  out  another  crust  and  place 
on  this,  butter  this  well  and  then  roll  out  and  put  on  your 
last  crust,  place  in  the  oven  and  bake.  As  you  take  out 
the  separate  crusts  may  be  lifted  carefully ;  butter  each 
crust  again  and  place  the  berries  on,  covering  again  with 
the  layer  of  crust  and  then  a  layer  of  berries  quite  thick. 
Serve  with  clear  or  whipped  cream  and  sugar. 

STRAWBERRY  SHORTCAKE. 

Make  a  fine  sponge  cake  and  bake  in  very  small  round 
pans.  When  baked  put  on  one  layer  of  berries  quite 
thick  with  sugar,  and  then  cover  with  a  layer  of  sponge 
cake  and  sift  sugar  over.  The  pans  in  which  these  are 
baked  should  be  the  size  around  of  a  saucer,  and  served 
as  above  described ;  one  cake  to  each  person  with  cream 
handed. 

ORANGE  SHORTCAKE. 

M. 
Make  a  nice   shortcake ;    spread  in   layers   of  sliced 
oranges  with  sugar  and  a  little  cream.     To  be  eaten  with 
sweetened  cream. 

ORANGE  SHORTCAKE. 

Mrs.  A.  A.  Carpenter. 
Prepare  the  crust  as  you  would  for  strawberry  short- 


302  THE  HOME  COOK  BOOK. 

cake.  Slice  very  fine  and  put  down  in  sugar  one  dozen 
nice  oranges.  When  you  separate  the  crust  butter  it 
nicely  and  then  add  the  oranges. 

APPLE  SHORTCAKE. 

M. 

Season  apple  sauce  with  butter,  sugar,  etc. ;  make  a  nice 
shortcake,  open  and  butter  it  and  put  the  apple  sauce  in 
layers.     Serve  with  sweetened  cream. 

ELLEN'S  TEA  CAKE. 

Two  eggs,  two  tablespoons  sugar,  beaten  together,  three 
cups  flour,  one  cup  milk,  one  teaspoon  soda,  two  of  cream 
tartar;  add  last  two  tablespoons  melted  butter.  Bake 
half  an  hour  in  square  or  round  tin.  To  be  eaten  like 
Sally  Lunn,  hot  with  butter. 

SALLY  LUNN. 

Mrs.  J.  H.  Brown. 

One  quart  of  warm  milk,  one-half  cup  of  butter,  one 
of  sugar,  five  eggs  and  one  cup  of  yeast ;  flour  enough 
for  stiff"  batter.     Bake  one  hour. 

SALLY  LUNN. 

M. 

Take  one  pint  of  milk,  three  of  flour,  three  eggs,  a  little 
salt,  two  tablespoons  of  butter,  and  two  of  sugar.  Yeast 
enough  to  raise. 


VALUABLE   RECIPES.  303 

SALLY  LUNN. 

Mrs.  C.  H.  Wheeler. 

One  pint  of  milk,  a  piece  of  lard  or  butter  the  size  of 
an  egg,  warmed  in  the  milk ;  take  from  the  stove  and  add 
three  well  beaten  eggs,  three  pints  of  flour,  one  cup  of 
yeast ;  let  it  stand  about  three  hours  or  until  light ;  then 
pour  into  flat  pans  without  working  or  kneading,  and  let 
it  stand  an  hour  before  baking ;  when  baked,  split  and 
butter;  eat  white  hot. 

SALLY  LUNN. 

Mrs.  I.  W.  Preston,  Highland  Park. 

One  quart  of  flour,  butter  the  size  of  an  egg,  two  eggs, 
two  cups  of  milk,  three  spoons  of  baking  powder,  a  pinch 
of  salt ;  rub  the  salt  and  baking  powder  dry  with  the 
flour  ;  melt  the  butter  in  one  cup  of  milk ;  add  the  other 
cold ;  break  in  the  eggs  without  beating ;  stir  all  together 
hard,  and  bake  twenty  or  thirty  minutes  in  a  hot  oven. 

SALLY  LUKN. 

Miss  Annie  Yocum,  Cairo,  111. 

Three  teacups  of  light  dough  from  hop  yeast,  three  tea- 
spoons melted  butter,  one  cup  of  sugar,  three  well  beaten 
eggs,  one-half  teaspoon  of  soda  dissolved  and  strained,  a 
pinch  of  salt,  and  flour  to  make  the  dough  stifl"  enough  to 
knead  well ;  set  away  to  rise,  and  when  light  make  out  by 
rolling  in  cakes  to  fit  your  pans,  one-half  inch  thick; 
place  one  in  the  pan,  cover  well  with  soft  butter  and  lay 
another  on  top ;  when  light  bake  and  serve  at  once.  If 
properly  buttered  the  layers  will  separate  when  baked. 


304  THE  HOME  COOK  BOOS. 

This  bread  we  prize  very  highly  for  tea,  warm,  and  any 
that  may  be  left  is  good  cold  for  breakfast. 

SQUASH  CAKES. 

Miss  C.  Harris. 

One  cup  squash,  one  pint  sour  milk,  one  egg,  a  little 
salt,  half  a  teaspoon  soda,  flour  for  a  batter  thick  enough 
to  fry. 

CREAM  CAKES. 

Six  eggs,  beaten  separately,  a  half  pint  of  sour  cream, 
one  pint  of  sweet  milk,  one  and  one-half  teaspoons  of 
baking  powder,  flour  enough  to  make  a  thin  batter ;  bake 
in  cups. 

BREAFAST  CAKES. 

Mrs.  Rice. 

One  cup  milk,  one  pint  flour,  three  eggs,  piece  butter 
size  of  an  egg,  two  teaspoons  cream  tartar,  one  teaspoon 
soda,  one  tablespoon  butter. 

TEA  CAKES. 

Mrs.  E.  S.  Chesebrough. 

One  quart  of  sifted  flour,  one  pint  sweet  milk,  butter 
size  of  egg,  two  eggs,  two  teaspoons  sugar,  one  of  soda, 
two  of  cream  tartar ;  bake  in  small  patty-pans. 

WHEAT  GEMS. 

Mrs.  W.  H.  Ovington. 
One  pint  milk,  two  eggs,  flour  enough  to  make  a  batter 


VALUABLE   BEOIPES.  305 

not  very  stiff,  two  large  spoons  melted  butter,  yeast  to 
raise  them,  a  little  soda  and  salt.     Bake  in  gem  irons. 

GEMS. 

Mrs.  H.  P.  StoweU. 
A  heaping  tea  saucer  of  Graham  flour,  one-half  teacup 
of  white  flour,  mix  with  sweet  milk  or  water  until  some- 
what thicker  than  griddle-cake  batter.  In  the  meantime, 
have  your  gem-irons  a  little  greased,  heating  on  top  of  the 
stove.  Bake  in  a  hot  oven  and  in  twenty-five  minutes 
you  have  a  dish  for  your  breakfast  that  is  rightly  named. 
Have  tried  them  with  and  without  salt,  and  we  think  the 
latter  very  preferable. 

GKAHAM  GEMS. 

Mrs.  E.  R.  Harmon. 
One  quart  of  sweet  milk,  one  cup  syrup,  one  teaspoon 
soda,  two  teaspoons  cream  tartar,  little  salt ;  mix  cream 
tartar  in  Graham  flour,  soda  in  the  milk,  and  make  it  as 
stiff"  with  the  flour  as  will  make  it  drop  easily  from  the 
spoon  into  muffin  rings. 

POP  OYERS. 

Mrs.  Andrews. 
One  cup  milk,  one  cup  flour,  one  egg,  beaten  sepa- 
rately.    Bake  in  cups,  a  tablespoon  to  each  cup. 

POP  OVERS. 

S.  S.  Pierce. 
One  cup  flour,  one  cup  milk,  one  egg,  piece  butter  size 
of  a  walnut,  a  little  salt ;  to  be  baked  in  scallops  in  a  very 
quick  oven.     This  rule  makes  twelve. 


306  THE  HOME  COOK  COOK. 

POP  OVERS. 

Mrs.  King. 

Three  cups  of  milk,  three  cups  flour,  three  eggs,  a  little 
salt,  one  tablespoon  melted  butter  put  in  the  last  thing ; 
two  tablespoons  to  a  puff. 

COEN  POP  OVERS. 

Mrs.  A.  T.  Hall. 

One  pint  sweet  milk  scalded ;  stir  into  the  hot  milk  a 
cofleecup  of  corn  meal,  a  piece  of  butter  half  the  size  of 
an  egg,  a  little  salt,  three  eggs  well  beaten,  and  stirred  in 
the  last  thing.     No  soda. 

ROSETTES. 

Mrs.  A.  S.  Ewing. 

Mix  a  quart  of  milk  into  a  pint  of  flour,  beat  the  whites 
and  yolks  of  three  eggs  separately,  one  tablespoon  of 
butter  cut  fine  into  the  mixture,  half  teaspoon  salt ;  add 
the  stiffly  beaten  whites  of  eggs  last  of  all.  Bake  in  well 
warmed  and  greased  rosettes  or  muffin  pans. 

PUFFS. 

Mrs.  Wren. 

Two  eggs  beaten  separately,  two  cups  of  milk,  two  cups 
of  flour,  butter  the  size  of  a  walnut ;  drop  into  hot  irons 
and  bake  quickly. 

YPSILANTI  COCOANUT  PUFFS. 

One  grated  cocoanut,  a  little  over  one-half  pound  pul- 
verized sugar  stirred  in  the  whites  of  three  eggs,  beatei 


VALUABLE  RECIPES.  307 

light ;  drop  in  small  cakes  on  a  dripping  pan.     Bake  in  a 
very  quick  oven. 

PUFFS. 

Four  cups  of  milk,  four  cups  of  flour,  four  eggs,  butter 
the  size  of  two  eggs ;  put  in  cups  half  full,  and  bake  for 
tea  or  breakfast. 

GKAHAM  PUFF& 

Mrs.  O.  S.  Wheelock. 

One  pint  of  Graham  flour,  one  egg,  teaspoon  salt,  one 
tablespoon  baking  powder ;  wet  with  milk  or  water. 

FRITTERS. 

Mrs.  Brown. 

One  pint  sweet  milk,  four  eggs,  one  quart  flour  and  three 
teaspoons  baking  powder  sifted  together.  Serve  warm 
with  maple  syrup. 

FRITTERS. 

Mrs.  E.  R.  Harmon. 

Four  eggs,  one  quart  of  milk,  a  little  salt ;  stir  a  little 
stiffer  than  pancakes,  and  fry  in  hot  lard 

FRITTERS. 

M. 

One  pint  boiling  water,  one  tablespoon  butter,  one  pint 
flour,  stirred  into  water  while  boiling ;  let  it  cool  a  little, 
and  add  four  eggs,  one  at  a  time.  Fry  in  hot  lard  when 
the  steam  rises. 


308  THE   HOME   COOK   BOOK. 

FEITTEKS  OR  PUFFS. 

M. 

One  pint  milk  in  sauce-pan  ;  when  it  boils,  stir  in  flour 
until  very  thick;  when  cold,  mix  with  six  well-beaten 
eggs,  one  tablespoon  sugar,  one-half  nutmeg,  grated  peel 
of  small  lemon,  one  tablespoon  brandy.  Beat  well  for 
fifteen  minutes.  It  should  be  thicker  than  pancake  bat- 
ter. Drop  into  hot  lard.  Sprinkle  with  powdered  sugar 
or  spiced  sugar. 

FRENCH  FRITTERS. 

Beat  the  yolks  of  four  eggs  very  light,  add  to  them  one 
pint  of  milk,  cut  some  slices  of  baker's  bread  about  an 
inch  thick,  cutting  off  all  the  crust  and  lay  them  in  the 
milk  about  fifteen  minutes.  Have  your  griddle  hot,  and 
fry  the  slices  a  nice  brown,  using  fresh  lard  for  the  pur- 
pose. Beat  the  whites  of  the  eggs  very  light,  and  stir  into 
them  one  cup  of  powdered  sugar,  and  flavor  with  lemon ; 
to  be  used  as  sauce  with  the  fritters.  Some  prefer  liquid 
pudding  sauce. 

PARSNIP  FRITTERS. 

M. 

One-half  cup  milk  and  a  tablespoon  of  butter ;  boil  five 
or  six  medium  sized  parsnips  till  tender,  mash  very  fine, 
add  two  eggs,  three  tablespoons  flour  and  a  little  salt ;  fry 
a  delicate  brown  in  hot  drippings.  Serve  on  a  hot  dish, 
or  napkin. 


VAI.UABLE   RECIPES.  309 

GEEEN  CORN  FRITTERS.. 

Mrs.  Andrews. 

Twelve  ears  of  corn  grated,  four  eggs,  tablespoon  of 
butter,  salt,  very  little  flour ;  drop  a  spoonful  of  the  batter 
into  boiling  lard. 

APPLE  FRITTERS. 

M. 

One  teacup  of  sweet  milk,  one  tablespoon  of  sweet  light 
dough  dissolved  in  milk,  three  eggs  beaten  separately,  one 
teaspoon  of  salt,  one  and  one-half  teacups  of  flour,  one 
tablespoon  of  sugar,  and  the  grated  peel  of  a  lemon,  peeled 
apples  sliced  without  the  core  ;  drop  into  hot  lard  with  a 
piece  of  apple  in  each  one ;  sprinkle  with  powdered  or 
spiced  sugar.  Let  them  stand  after  making  and  they  will 
be  lighter.     Good. 

SPICED  SUGAR  FOR  FRITTERS. 

M. 

One  tablespoon  of  finely  powdered  and  mixed  spices 
(sifted),  three  tablespoons  of  powdered  sugar  well  mixed 
with  spices  (two-thirds  cinnamon  and  one-third  nutmeg 
and  cloves). 

GREEN  CORN  CAKES. 

A.  M.  G. 

Twelve  ears  of  sweet  com  grated,  one  teaspoon  of  salt, 
one  egg  and  a  little  more  than  a  good  tablespoon  of  flour. 
If  the  corn  is  not  young  and  milky,  very  little  or  no  flour 


310  THE   HOME   COOK   BOOK. 

need  be  used.    Drop  the  cakes  from  the  spoon  into  hot 
lard  or  butter. 

Oyster  plant  fritters  may  be  made  in  the  same  way  — 
first  boiling  and  mashing  the  oyster  plant;  six  plants 
would  be  sufficient  for  one  egg. 

GEAHAM  MUFFINS. 

S.  L.  S. 
One  coffee  cup  of  sour  milk,  one  tablespoon  of  sugar 
or  molasses,  one  egg,  one  scant  teaspoon  of  soda,  one- 
half  of  salt,  enough  Graham  flour  to  make  a  stiff  batter ; 
sweet  milk  and  two  teaspoons  of  baking  powder  can  be 
used  instead  of  sour  milk  and  soda.  Bake  in  muffin  pans 
twenty  minutes. 

MUFFINS. 

Mrs.  Wm.  H.  Low. 
One  tablespoon  of  butter,  two  tablespoons  sugar,  two 
eggs — stir  all  together;  add  one  cup  of  sweet  milk,  three 
teaspoons  of  baking  powder,  flour  to  make  a  stiff  batter. 
Bake  twenty  minutes  in  a  quick  oven. 

MUFFINS. 

From  a   Southern  Lady. 
Beat  four  eggs  into  a  full  tablespoon  of  lard,  mix  into 
them  one  and  one-half  pints  sour  milk,  effervescing  with 
a  teaspoon  of  soda ;  add  enough  flour  to  make  the  con- 
sistency of  pound  cake.     Bake  in  heated  rings. 

MUFFINS. 

Mrs.  Rice. 
Three  cups  flour,  one-half  cup  sugar,  two  cups  milk, 


VALUABLE  RECIPES.  311 

large  spoon  butter  rubbed  to  a  cream  with  the  sugar,  two 
eggs,  one-half  teaspoon  soda,  one  teaspoon  cream  tartar, 
one  teaspoon  salt.     Bake  one-half  hour. 

MUFFINS. 

Mrs.  Bartlett. 
One  pint  sweet  milk,  one-half  cup  yeast,  one-half  cup 
butter,  one-half  cup  sugar,  one  teaspoon  salt ;  stir  a  little 
thicker  than  fritters ;  set  over  night. 

MUFFINS. 

Mrs.  C.  M.,  Winnetka. 
Butter  size  of  an  egg,  three  tablespoons  of  sugar,  three 
eggs,  (yolks  beaten  to  a  cream,)  one-half  cup  sweet  milk, 
flour  to   make   a   stiff  batter ;    add  whites  of  eggs  well 
beaten.     Bake  in  muffin  pans  in  a  hot  oven. 

MUFFINS. 

M. 

One-half  cup  sugar,  one-half  cup  milk,  two  eggs,  two 
tablespoons  butter,  two  heaping  teaspoons  baking  powder, 
flour  enough  to  make  thick  as  sponge  cake. 

MUFFINS. 

Mrs.  Hoge. 
Five  eggs,  one  quart  flour,  two  small  cups  of  milk,  two 
tablespoons  melted  butter,  four  tablespoons  sugar,  three 
tablespoons  baking  powder  and  a  little  salt. 

CINNAMON  MUFFINS. 

Mrs.  N.  C.  Gridley,  Evanston. 
One  teacup  sour  milk,  one  cup  not  quite  half  full  sugar, 


312  THE  HOME  COOK  BOOK. 

one  teaspoon  soda,  one  tablespoon  cinnamon,  one  egg; 
stir  thick  with  flour  and  bake  in  gem  irons. 

MUFFINS. 

Mrs.  P.  B.  Ayer. 

No.  I .  —  One  cup  milk,  three  teaspoons  baking  powder, 
two  tablespoons  cream,  one  egg,  flour  enough  to  make  a 
stiff"  batter ;  bake  in  rings. 

No.  2.  —  Melt  one-half  teacup  of  butter  in  a  pint  and  a 
half  of  milk,  one  gill  of  yeast,  four  eggs  well  beaten,  and 
flour  enough  to  make  a  stiff"  batter.  When  light,  bake  in 
rings. 

GRAHAM  MUFFINS. 

Lake  Forest. 

One  and  a  half  pints  of  Graham  flour,  one-half  pint 
wheat  flour.  Take  a  pint  cup  three-fourths  full  of  sour 
milk;  add  sour  cream  until  full,  soda  to  sweeten,  and  lit- 
tle molasses  and  little  salt.  Bake  in  gem  irons,  and  have 
the  irons  hot  before  turning  in  the  mixture. 

GRAHAM  MUFFINS. 

Mrs.  L.  Cornell. 

One  egg,  butter  half  size  of  an  egg,  three  cups  Graham 
flour,  three  teaspoons  baking  powder,  a  pinch  of  salt,  one- 
half  pint  milk,  or  milk  and  water ;  to  be  of  thickness  of 
ordinary  cake  batter.  Corn  cake  may  be  made  same  way 
only  use  two  cups  of  flour  and  one  of  meal,  instead  of  the 
Graham  flour,  as  above.     Excellent. 


VALUABLE   EECIPES.  313 

GEAHAM  MUFFINS. 

Mrs.  L,  J.  Tilton. 

One  egg,  half  a  cup  of  sugar,  piece  of  butter  the  size  of 
an  egg,  one  cup  milk,  three  teaspoons  baking  powder, 
Graham  meal  to  make  a  batter  thick  enough  to  drop  in 
rings  without  spreading ;  thoroughly  mix  the  baking  pow- 
der with  the  meal ;  melt  the  butter  and  mix  well  with  the 
sugar  and  egg ;  add  the  milk  and  p^radually  stir  in  the 
meal. 

GEAHAM  MUFFINS 

Mrs.  J.  H.  Brown. 

One  egg,  one  and  a  half  cups  of  sour  milk,  one  tea- 
spoon saleratus,  a  little  salt,  two  tablespoons  of  melted 
lard  or  butter,  two  tablespoons  molasses;  make  stiff 
enough  to  drop  from  spoon.     Bake  fifteen  minutes. 

EYE  MUFFINS. 

Mrs.  Bartlett. 

Two  cups  of  rye,  one  of  flour,  one  of  sugar,  one  egg, 
one  teaspoon  of  soda,  and  a  little  salt;  mix  quite  stiff 
with  sour  milk. 

INDIAN  MEAL  MUFFINS. 

Two  cups  of  Indian  meal  scalded  with  as  little  water  as 
possible,  one  coffeecup  of  flour,  one  teacup  of  sweet  milk, 
one  tablespoon  of  shortening,  one-half  cup  of  brown  sugar, 
a  small  cup  of  yeast ;  mixed  over  night. 


314  THE  HOME  COOK  BOOK. 

CORN  MEAL  MUFFINS. 

Mrs.  A.  M.  Gibbs. 

Soak  a  pint  of  meal  over  night  in  sweet  milk,  just 
enough  to  wet  it ;  in  the  morning  dissolve  half  a  teaspoon 
of  soda  in  a  tablespoon  of  boiling  water,  then  fill  the  cup 
with  buttermilk  or  sour  milk ;  add  this  with  the  yolks  of 
two  eggs  and  a  tablespoon  of  thick  cream  or  melted  but- 
ter to  the  meal,  also  half  a  teaspoon  of  salt.  Have  your 
rings  or  muffin  frames  hot,  and  bake  twenty  minutes.  If 
preferred,  a  shallow  pan  can  be  used. 

WAFFLES. 

Yolks  of  three  eggs,  one  quart  milk,  half  cup  melted 
butter,  one  heaping  teaspoon  baking  powder.  After- 
wards add  the  whites  of  the  eggs  and  flour  enough  to 
make  a  thin  batter. 

WAFFLES. 
M. 

One  pint  sour  milk,  three  tablespoons  melted  butter 
three  eggs,  beaten  separately,  one  teaspoon  soda,  a  little 
salt,  flour  enough  to  make  a  thick  batter. 

RICE  CROQUETTES. 

C.  T.  C,  Evanston,  111. 

Boil  one  cup  of  rice  in  one  quart  of  milk  or  water,  till 
tender ;  while  warm  add  a  piece  of  butter  the  size  of  an 
egg,  two  eggs;  make  into  rolls,  dip  them  in  cracker 
crumbs  and  fry  them  in  lard  or  butter. 


VALUABLE   EECIPES.  316 

KICE  CROQUETTES. 

Mrs.  N.  C.  Gridley,  Evanston. 
To  about  one  quart  of  boiled  rice,  add  the  yolks  of 
three  eggs  and  a  little  salt;  make  it  up  into  balls,  roll 
them  in  flour  and  fry  them   in  hot  lard,  as  you  would 
doughnuts. 

EICE  CROQUETTES. 

One  teacup  rice,  one  pint  milk,  one  pint  water,  a  little 
salt;  butter  a  tin,  put  in  the  mixture  and  swell  on  the 
stove,  where  it  will  not  quite  simmer.  When  dry,  add 
two  eggs,  beaten  light,  with  two  tablespoons  of  sugar  and 
one  of  butter.  Have  ready  cracker  crumbs  spread  on  a 
board  thickly.  Make  a  roll  of  the  rice  in  the  crumbs; 
drop  in  hot  lard  and  brown. 

RICE  CROQUETTES. 

Mrs.  Anna  Marble. 
Rice  boiled  in  milk  and  flavored  with  lemon  or  orange 
flower  water ;  add  sugar  and  eggs ;  when  cold,  cut  in 
small  pieces;  roll  them  in  flour  dipped  in  egg,  then  roll 
again  in  bread  crumbs,  fry  in  hot  fat,  as  you  would  dough- 
nuts. 

CORN  MEAL  PONES. 

Mrs.  A.  M.  Gibbs. 
Scald  a  quart  of  milk ;  stir  into  one  pint  of  meal  six 
eggs  beaten  separately,  a  little  salt,  one  tablespoon  flour, 
two  teaspoons  baking  powder;  bake  in  white  cups  or 
small  bowls  and  send  to  the  table  in  the  cups,  so  they 
may  be  hot  to  be  turned  out  on  to  the  plate  and  eaten 
with  butter  or  syrup.     For  tea  or  breakfast. 


316  THE  HOME  COOK  BOOK. 

GOOD  BKEAKFAST  CAKES. 

Mrs.  J.  H.  Brown. 
Three  eggs  well  beaten,  two  and  a  half  teacups  of  flour, 
one  pint  of  sweet  milk,  a  little  salt;  make  a  batter  of 
these,  put  in  cups  or  rings  and  bake  in  a  quick  oven. 

BANNOCKS. 

M. 

One  pint  corn  meal,  pour  on  it  boiling  water  to  thor- 
oughly wet  it ;  let  it  stand  a  few  minutes ;  add  salt  and 
one  egg  and  a  little  sweet  cream,  or  a  tablespoon  melted 
butter.     Make  into  balls  and  fry  in  hot  lard. 

INDIAN  BANNOCKS. 

R.  A.  Sibley. 

One  quart  Indian  meal,  with  a  little  salt,  wet  it  quite 
soft  with  boiling  water  or  milk — must  be  boiling;  wet 
your  hands ;  pat  them  out  in  small  flat  cakes ;  fry  in  hot 
lard,  not  enough  to  cover  them.  Cook  one  side  first 
then  turn.     Cheap  and  good  for  breakfast. 

STELLA'S  COKN  CAKE. 

Mrs.  F.  M.  Cragin. 

No.  I. — One  pint  milk,  one  pint  meal,  two  eggs,  a  piece 
of  butter  size  of  an  egg,  one  and  a  half  teaspoons  cream 
tartar,  three-fourths  teaspoon  soda,  one-half  teaspoon 
salt,  a  little  sugar. 

No.  2. — One  pint  sour  milk,  two  eggs,  one  pint  meal, 
one  tablespoon  melted  butter,  one  teaspoon  saleratus. 

No.  3. — One  pint  sour  milk,  one-half  pint  water,  one 


VALUABLE   RECIPES.  817 

quart  meal,  three  tablespoons  melted  lard,  one  teaspoon 
saleratus,  one  teaspoon  salt. 

GKEEN  COEN  CAKES. 

Mrs.  A.  M. 

One  pint  of  grated  sweet  corn,  three  tablespoons  milk, 
one  teacup  of  drawn  butter,  one  teaspoon  salt,  one-half 
teaspoon  black  pepper,  if  liked  one  egg.  Drop  by  the 
tablespoon  in  hot  butter.     Fry  from  ten  to  twenty  minutes. 

CORN  CAKES. 

Mrs.  B.  F.  Adams. 

Three  cups  Indian  meal,  one  cup  flour,  two  cups  sweet 
milk,  one  cup  sour  milk,  one  egg,  teaspoon  salt,  teaspoon 
soda.  Bake  half  an  hour.  This,  with  half  a  cup  molasses 
and  one  cup  suet,  makes  a  nice  pudding.  Steam  four 
hours. 

coe:n  cakes. 

Mrs.  Pulsifer. 

One  pint  of  milk,  one-half  pint  of  corn  meal,  two  table- 
spoons of  flour,  two  eggs,  one  tablespoon  of  lard  or  but- 
ter, three  tablespoons  of  sugar,  one-half  teaspoon  baking 
powder.     Beat  well. 

CORN  CAKES. 

S.  S.  Pierce. 
One  pint  meal,  one  pint  flour,  one  cup  white  sugar,  two 
eggs,  piece  of  butter  size  small  egg ;  melt  the  butter ; 
teaspoon  soda,  two  teaspoons  cream  tartar,  salt,  sweet 
milk ;  made  as  thick  as  griddle  cakes. 


318  THE  HOME  OOOK  BOOK. 

GOOD  COEN  CAKES. 

Mrs.  Wm.  C.  Harris. 
Scald  about  a  pint  of  corn  meal  at  night,  adding  a  little 
salt ;  in  the  morning  stir  in  one  egg,  and  milk  enough  to 
make  it  thin  enough  to  drop  from  a  spoon  on  a  tin. 

COEN  CAKES. 

E.  E.  Marcy, 

One  and  one-half  cups  of  Indian  meal,  one-half  cup 
fine  flour,  one-half  of  molasses,  one  of  milk,  one-half 
teaspoon  soda,  a  little  salt.  For  weak  stomachs,  it  is  an 
improvement  to  add  a  little  ginger. 

GKEEN  COEN  GEIDDLE  CAKES. 

Mrs.  C.  M.  Dickerman,  Rockford,  IlL 

Twelve  ears  corn  grated,  four  eggs,  one  cup  sweet  milk 
(cream  is  better) ;  one  cup  flour,  three  tablespoons  butter, 
if  you  use  milk,  none  if  you  use  cream ;  a  little  salt. 
Bake  on  a  griddle. 

GEIDDLE  CAKES. 

Mrs.  Orson  Smith. 

Two  quarts  warm  water,  one  teaspoon  salt,  one  cup 
flour,  one  cup  corn  meal,  one-half  teacup  yeast,  two  egg* 
well  beaten  and  added  the  last ;  raise  over  night. 

EICE  CAKES. 

Mrs.  Lunt,  Evanston. 

One  cup  soft  boiled  rice,  add  one-half  cup  milk,  the 
yolks  of  three  eggs,  two  tablespoons  flour,  &  little  salt; 


VALUABLE   KECIFES.  319 

then  beat  the  whites  to  a  stiff  froth  and  mix  with  the  rest. 
Fry  on  a  buttered  griddle  as  soon  as  possible  after  adding 
the  whites  of  the  eggs.     Nice  for  invalids. 

SQUASH  GEIDDLE  CAKES. 

Mrs.  Rice, 

One  cup  squash,  two  eggs,  one  and  a  half  pints  milk, 
salt  to  flavor,  flour  to  make  it  of  a  consistency  for  frying; 
add  a  little  soda  dissolved  in  milk. 

QUICK  BUCKWHEAT  CAKES. 

One  quart  of  buckwheat  flour,  one-half  a  teacup  of  corn 
meal  or  wheat  flour,  a  little  salt,  and  two  tablespoons  of 
syrup.  Wet  these  with  cold  or  warm  water  to  a  thin  bat- 
ter, and  add  lastly  four  good  tablespoons  of  baking 
powder. 

BUCKWHEAT  CAKES. 

Lake  Forest. 
One  quart  buckwheat  flour,  four  tablespoons  yeast,  one 
teaspoon  salt,  one  handful  Indian  meal,  two  tablespoons 
molasses,  not  syrup.  Warm  water  enough  to  make  a  thin 
batter ;  beat  very  well  and  set  in  a  warm  place.  If  the 
batter  is  the  least  sour  in  the  morning,  add  a  little  soda. 

COKN  MEAL  GRIDDDE  CAKES. 

Lake  Forest, 
Soak  three-fourths  of  a  pint  of  meal  over  night  in  three 
cups  of  sour  milk  and  one  of  sour  cream  ;  in  the  morning 
add  one  pint  of  flour,  a  little  salt  and  two  eggs ;  soda  to 
sweeten  the  mixture. 


320  THE   HOME  COOK   BOOK. 

CORIsr  MEAL  GRIDDLE  CAKES. 

M. 
One  pint  of  corn  meal,  two  tablespoons  melted  butter, 
one  teaspoon  salt,  two  eggs,  one  tablespoon  sugar,  sour 
milk  enough  to  make  batter ;  saleratus  (if  you  should  get 
in  a  little  two  much  it  is  easily  remedied  by  adding  a  few 
drops  of  vinegar), 

OAT  MEAL  GRIDDLE  CAKES. 

Mrs.  J.  M.  Wetherell,  Englewood,  111. 
One  cup  oat  meal,  one  cup  flour,  one  teaspoon  sugar, 
one  teaspoon  baking  powder,  one-half  teaspoon  salt ;  sift 
the  baking  powder  in  with  the  flour;  add  cold  water  to 
make  a  batter  of  the  consistency  of  buckwheat  cakes; 
beat  very  well  together  and  bake  immediately.  This 
recipe  is  sufficient  for  a  family  of  three. 

MUSH. 

Indian  or  oat  meal  mush  is  best  made  in  the  following 
manner :  Put  fresh  water  in  a  kettle  over  the  fire  to  boil, 
and  put  in  some  salt ;  when  the  water  boils,  stir  in  hand- 
ful by  handful  corn  or  oat  meal  until  thick  enough  for  use. 
In  order  to  have  excellent  mush,  the  meal  should  be 
allowed  to  cook  well,  and  long  as  possible  while  thin,  and 
before  the  final  handful  is  added.  When  desired  to  be 
fried  for  breakfast,  turn  into  an  earthen  dish  and  set  away 
to  cool.  Then  cut  in  slices  when  you  wish  to  fry ;  dip 
each  piece  in  beaten  eggs  and  fry  on  a  hot  griddle. 

OAT  MEAL  GRUEL. 
Take  two  tablespoons  of  oat  meal,  pour  on  it  a  pint  of 


VALUABLE   EBCUPKS.  381 

cold  water;  let  it  stand  half  a  day,  then  pour  it  through  a 
sieve  and  boil  well  one-quarter  of  an  hour,  stirring  all  the 
time ;  season  according  to  taste.  The  coarse  meal  to  be 
rejected.     Good  for  invalids  or  children. 


WEIGHTS  AND  MEASURES. 


Ten  eggs  are  equal  to  one  pound. 

One  pound  of  brown  sugar,  one  pound  of  white  sugar, 
powdered  or  loaf  sugar  broken,  is  equal  to  one  quart. 

One  pound  of  butter,  when  soft,  is  equal  to  one  quart. 

One  pound  and  two  ounces  Indian  meal  is  equal  to  one 
quart. 

One  pound  and  two  ounces  of  wheat  flour  is  equal  to 
one  quart. 

Four  large  tablespoons  are  equal  to  one-half  gill. 

Eight  large  tablespoons  are  equal  one  gill. 

Sixteen  large  tablespoons  are  equal  to  one-half  pint. 

A  common  sized  wine  glass  holds  half  a  gill. 

A  common  sized  tumbler  holds  half  a  pint. 

Four  ordinary  teacups  of  liquid  are  equal  to  one  quart 


CAKES. 


But  then  my  fare  was  all  so  light  and  delicate  ; 
The  Fruit,  the  Cakes,  the  Meats  so  dainty  frail, 
They  would  not  bear  a  bite  —  no,  not  a  munch — 
But  melted  away  like  ice. 

—  Hood. 

SUGGESTIONS. 

In  making  Cake,  it  is  very  desirable  that  the  materials 
be  of  the  finest  quality.  Sweet,  fresh  butter,  eggs  and 
good  flour  are  the  first  essentials.  The  process  of  putting 
together  is  also  quite  an  important  feature,  and  where 
other  methods  are  not  given  in  this  work  by  contributors, 
it  would  be  well  for  the  young  housekeeper  to  observe  the 
following  directions :  Never  allow  the  butter  to  oil,  but 
soften  it  by  putting  it  in  a  moderately  warm  place  before 
you  commence  other  preparations  for  your  cake :  then  put 
it  into  an  earthen  dish  (tin,  if  not  new,  will  discolor  your 
cake  as  you  stir  it),  and  add  your  sugar ;  beat  the  butter 
and  sugar  to  a  cream ;  add  the  yolks  of  the  eggs,  then  the 
milk,  and  lastly  the  beaten  whites  of  the  eggs  and  flour 
Spices  and  liquors  may  be  added  after  the  yolks  of  the 
eggs  are  put  in,  and  fruit  should  be  put  in  with  the  flour. 

The  oven  should  be  pretty  hot  for  small  cakes,  and 
(322) 


VALUABLE   RECIPES.  323 

moderate  for  larger.  To  ascertain  if  a  large  cake  is  suffi- 
ciently baked,  pierce  it  with  a  broom-straw  through  the 
centre ;  if  done,  the  straw  will  come  out  free  from  dough ; 
if  not  done,  dough  will  adhere  to  the  straw.  Take  it  out 
of  the  tin  about  fifteen  minutes  after  it  is  taken  from  the 
oven  (not  sooner),  and  do  not  turn  it  over  on  the  top  to 
cool. 

ICING. 

The  following  rules  should  be  observed  where  boiled 
icing  is  not  used  : 

Put  the  whites  of  your  eggs  in  a  shallow  earthen  dish 
and  allow  at  least  quarter  of  a  pound  or  sixteen  table- 
spoons of  the  finest  white  sugar  for  each  egg.  Take  part 
of  the  sugar  at  first  and  sprinkle  over  the  eggs ;  beat  them 
for  about  half  an  hour,  stirring  in  gradually  the  rest  of  the 
sugar;  then  add  the  flavor.  If  you  use  the  juice  of  a 
lemon,  allow  more  sugar.  Tartaric  acid  and  lemon  juice 
whitens  icing.  It  may  be  shaded  a  pretty  pink  with  straw- 
berry juice  or  cranberry  syrup,  or  colored  yellow  by  put- 
ting the  juice  and  rind  of  a  lemon  in  a  thick  muslin  bag 
and  squeezing  it  hard  into  the  egg  and  sugar. 

If  cake  is  well  dredged  with  flour  after  baking,  and 
then  carefully  wiped  before  the  icing  is  put  on,  it  will 
not  run  and  can  be  spread  more  smoothly.  Put  frosting 
on  to  the  cake  in  large  spoonfuls,  commencing  over  the 
center;  then  spread  it  over  the  cake,  using  a  large  knife, 
dipping  it  occasionally  in  cold  water.  Dry  the  frosting 
on  the  cake  in  a  cool,  dry  place. 


324  THE  HOME  COOK  BOOK. 

FEOSTING. 

Mrs.  Louise  Dewey. 
/ 
^       One  pint  of  granulated  sugar,  moisten  thoroughly  with 

water  sufficient  to  dissolve  it  when  heated;    let  it  boil 

until  it  threads  from  the  spoon,  stirring  often ;  while  the 

sugar  is  boiling,  beat  the  whites  of  two  eggs  till  they  are 

firm ;  then  when  thoroughly  beaten,  turn  them  into  a  deep 

dish,  and  when  the  sugar  is  boiled,  turn  it  over  the  whites, 

beating  all  together  rapidly  until  of  the  right  consistency 

to  spread  over  the  cake.     Flavor  with  lemon  if  preferred 

This  is  sufficient  for  two  loaves. 


/ 


FROSTING  FOR  CAKE. 

Ella  GuUd. 


One  cup  frosting  sugar,  two  tablespoons  of  water  boiled 
together;  take  it  off  the  stove  and  stir  in  the  white  of  one 
egg  beaten  to  a  stiff  froth ;  stir  all  together  well ;  then 
frost  your  cake  with  it,  and  you  will  never  want  for  a 
nicer  frosting  than  this. 

y     ICE  CREAM  ICING  FOR  WHITE  CAKE. 

Mrs.  P.  B.  Ayer. 

Two  cups  of  pulverized  sugar  boiled  to  a  thick  syrup; 
add  three  teaspoons  vanilla ;  when  cool,  add  the  whites 
of  two  eggs  well  beaten,  and  flavored  with  two  teaspoons 
of  citric  acid. 

ICING. 

Mrs.  H.  P.  Stowell. 
One  pound  pulverized  sugar,  pour  over  one  tablespoon 


VALUABLE   KECIPES.  326 

cold  water,  beat  whites  of  three  eggs  a  little,  not  to  a 
stiff  froth ;  add  to  the  sugar  and  water ;  put  in  a  deep 
bowl ;  place  in  a  vessel  of  boiling  water  and  heat.  It 
will  become  thin  and  clear,  afterward  begin  to  thicken. 
When  it  becomes  quite  thick  remove  from  the  fire  and 
stir  while  it  becomes  cool  till  thick  enough  to  spread  with 
a  knife.     This  will  frost  several  ordinary  sized  cakes, 

CHOCOLATE  FKOSTING. 

Mrs.  C.  H.  Wheeler. 

Whites  of  two  eggs,  one  and  one-half  cups  of  fine 
sugar,  six  great  spoons  of  grated  chocolate,  two  teaspoons 
of  vanilla;  spread  rather  thickly  between  layers  and  on 
the  top  of  cake ;  best  when  freshly  made.  It  should  be 
made  like  any  frosting. 

BLACK  FEUIT  CAKE. 

Mrs.  C.  H.  Wheeler. 
Three-fourths  pound  butter,  one  pound  sugar  (brown), 
one  pound  flour,  two  pounds  currants,  three  pounds 
raisins  (seeded),  one-half  pound  citron,  one-fourth  pound 
almonds,  eight  eggs,  one  nutmeg,  cloves  and  cinnamon, 
one  wine  glass  of  brandy.  The  raisins  are  better  to  be 
soaked  in  brandy  over  night. 

BLACK  CAKE. 

Mrs.  a  F,  DeForrest. 

Two  pounds  of  flour,  two  pounds  sugar,  two  pounds 
butter,  eight  pounds  raisins,  four  pounds  currants,  one 
pint  brandy,  two  pounds  citron,  twenty-four  eggs,   two 


THE   HOME   COOK   BOOK- 

ounces  nutmeg,  two  teaspoons  of  cloves;  add  a  little 
molasses  to  make  it  more  moist  and  black.  This  makes 
two  very  large  loaves,  baked  in  tin  pans  or  hoops.  For 
weddings.     Splendid. 

MOTHER  DORCHESTER'S  BLACK  CAKE. 

Mrs,  Kate  Johnson. 

One  pound  sugar,  one  pound  butter,  one  pound  flour, 
ten  eggs,  three  pounds  raisins,  three  pounds  currants, 
one-half  pound  citron,  two  teaspoons  cinnamon,  one  tea- 
spoon cloves,  two  teaspoons  nutmeg,  one  wine  glass  of 
brandy  or  alcohol.  Stone  the  raisins  and  pour  the  liquor 
over  them,  and  cover  tight  over  night.  Brown  the  flour 
to  darken  the  cake.  Bake  from  two  to  four  hours.  Will 
keep  good  two  or  three  years. 

FRUIT  CAKE. 

Mrs.  N.  C.  Gridley,  Evanston. 
One  pound  flour,  one  pound  brown  sugar,  three-quar- 
ters of  a  pound  of  butter,  three  pounds  seeded  raisins, 
one  pound  currants,  one  pound  citron,  one-quarter  pound 
almonds,  blanched  and  powdered  in  rose  water;  one 
nutmeg,  one  wine  glass  brandy,  ten  eggs.  Stir  butter 
and  sugar  to  a  cream,  then  add  whites  and  eight  yolks  of 
eggs,  beaten  separately.  Stir  in  the  flour,  then  spices, 
and  add  the  fruit  just  before  it  is  put  in  the  pans.  Bake 
slowly.     This  cake  will  keep  two  years. 

CHEAP  FRUIT  CAKE. 

Mrs.  Earle,  Peoria,  111. 
Three  teacups   flour,  one  coffee  cup  of  sugar,  three- 


VALUABLE   RECIPES.  327 

quarters  of  a  teacup  of  butter,  three-quarters  of  a  teacup 
of  milk,  three  eggs,  raisins  and  currants,  one  teaspoon  of 
baking  powder. 

FRUIT  CAKE. 

Mrs.  W.  Guthrie. 

Twelve  eggs,  one  pound  flour,  one  pound  sugar,  one 
pound  butter,  two  pounds  raisins,  two  pounds  currants, 
one  pound  citron,  two  tablespoons  cinnamon,  four  nut- 
megs, one  cup  sweet  milk,  one  cup  molasses,  one  tea- 
spoon cream  tartar,  one  teaspoon  soda,  one  gill  brandy. 
Bake  two  hours  or  more. 

FRUIT  CAKE. 

Louisa  Churchill. 

One  pound  of  sugar,  one  pound  of  butter,  one  pound 
flour,  four  pounds  raisins,  two  pounds  currants,  one  and 
one-half  pounds  citron,  one  gill  brandy,  one  cup  sour 
cream,  one  nutmeg,  one  teaspoon  soda. 

FRUIT  CAKE. 

Mrs.  Creole. 

One  pound  of  flour,  one  pound  sugar,  one  pound  but- 
ter, three  pounds  raisins,  three  pounds  currants,  one 
pound  citron,  two  grated  lemons,  ten  eggs,  three  nutmegs, 
three  ounces  cinnamon,  one  gill  brandy,  one  gill  wine. 
Bake  two  and  one-half  hours  in  a  ten  quart  pan. 

FARMER'S  FRUIT  CAKE. 

Mrs.  W.  P.  Cragin. 

Take  three  cups  of  dried  apples,  wash  them  and  soak 


328  THE  HOME  OOOE  BOOK. 

over  night  in  water.  In  the  morning  drain  ofT  the  water 
and  chop  them ;  add  two  cups  of  molasses  and  let  them 
simmer  two  hours,  or  until  the  molasses  is  all  absorbed. 
Let  them  cool  before  adding  them  to  the  other  ingre- 
dients,  then  take  one  cup  of  brown  sugar,  three-fourths 
cup  butter,  two  eggs,  one  cup  milk,  one  small  teaspoon 
soda,  one  and  one-half  teaspoons  cream  tartar,  one  large 
tablespoon  cloves,  one  of  allspice,  two  of  cinnamon,  one 
nutmeg,  the  grated  rind  of  two  lemons  and  the  juice  of 
one,  one-fourth  pound  of  citron,  one  cup  of  raisins,  flour 
enough  to  make  it  the  consistency  of  cup  cake.  Bake  in 
a  moderate  oven. 

DKIED  APPLE  CAKE. 

Mrs.  G.  W.  Gage. 
One  cup  dried  apples  soaked  over  night,  then  steamed 
till  soft ;  put  them  into  a  cup  of  molasses  and  simmer 
slowly  till  well  cooked  ;  when  cool  add  one  egg,  one-half 
cup  of  sugar,  one-half  cup  of  butter,  one-half  cup  of 
milk,  two  and  a  half  cups  of  flour,  one  teaspoon  soda, 
two  of  cream  tartar  and  spice  to  taste. 

PHILADELPHIA  PLUNKETS. 

Mrs.  J.  A.  Ellis. 

One  pound  of  sugar,  one  half-pound  of  butter,  six  eggs 
beaten  separately;  one  pound  of  corn  starch.  Bake  in 
small  tins. 

NEW  ENGLAND  ELECTION  CAKE. 

Mrs.  John  King,  Jr. 
Take  three  pounds  sifted  flour,  leaving  out  a  pint  to  put 


VALUABLE   EB0IPE8.  329 

l,m  with  fruit,  and  mix  in  warm  milk  till  it  is  a  stiff  batter ; 
weigh  one  and  a  half  pounds  of  sugar,  one  pound  butter ; 
mix  them  to  a  cream,  then  mix  one-half  this  with  the 
batter  of  milk  and  flour,  and  one-half  pint  good  home- 
made yeast ;  beat  very  thoroughly  together ;  when  light, 
which  will  take  several  hours  in  winter,  better  to  mix  at 
night  and  stand  in  a  warm  place  till  next  morning,  add 
the  remainder  of  butter  and  sugar  with  six  eggs  and  one 
pound  raisins,  one  glass  brandy,  cinnamon,  mace  or  nut- 
meg, as  the  taste,  and  a  little  soda;  if  in  season  of 
scarcity  of  eggs,  it  is  very  good  without  any ;  should  rise 
the  second  time  before  pouring  in  pans  for  baking.  The 
more  such  cake  is  beaten  the  finer  and  lighter  it  will  be. 

A  PLAIN  FRUIT  CAKE. 

Mrs.  Ada  Sturtevant,  Delavan,  Wis. 
One  cup  of  butter,  three  of  brown  sugar,  three  of  sour 
milk,  six  of  flour,  two  eggs,  nutmeg,  cinnamon  and  cloves, 
one  and  one-half  teaspoons  soda;  two  cups  of  raisins  and 
currants  improve  it.  Add  the  fruit  the  last  thing.  Bake 
in  two  tins. 

FRUIT  CAKE. 

Mrs.  E.  H.  Dennison. 
One-half  cup  of  butter,  one-half  cup  of  brown  sugar, 
one-half  cup  of  molasses,  one-half  cup  of  sour  milk,  the 
yolks  of  four  eggs,  one-half  teaspoon  of  soda,  one  tea- 
spoon of  cream  tartar,  one  and  one-half  cups  of  flour, 
one  cup  of  raisins  chopped  fine,  one  cup  of  currants,  one 
teaspoon  each  of  cloves,  cinnamon  and  nutmeg ;  whites 
can  be  used  for  delicate  cakes. 


330  THE  HOME  COOK  BOOK. 

DOUGH  CAKE. 

Mrs.  W.  P.  Nixon. 

One  pint  bowl  of  dough  as  it  is  ready  to  mould  into 
loaves,  four  eggs  beaten  separately,  one  cup  of  butter, 
two  cups  of  white  sugar,  one  tablespoon  of  cinnamon, 
one  nutmeg,  one-half  teaspoon  of  soda,  one  pint  bowl  of 
stoned  raisins ;  mix  by  hand ;  put  the  dough  in  a  large 
bowl ;  first  work  in  the  butter  well,  then  the  sugar  and 
spice,  next  the  yolks,  then  the  whites  of  the  eggs,  then 
the  soda,  first  dissolved  in  a  little  warm  water ;  lastly,  the 
raisins.  Bake  about  as  long  as  you  would  bread.  This 
quantity  makes  two  loaves.  Let  it  stand  to  rise  after  put- 
ting into  the  pans. 

BREAD  CAKE. 

Mrs.  W.  H.  Ovington. 

Three  teacups  of  light  dough,  three-fourths  cup  butter, 
two  cups  sugar,  three  eggs,  small  teaspoon  soda  dissolved 
in  a  little  warm  water,  nutmeg  or  cinnamon  for  spice,  a 
coffeecup  of  raisins  or  currants  :  mix  all  well  together  and 
let  it  raise  before  setting  it  in  the  oven. 

RAISED  LOAF  CAKE. 

Mrs.  F.  D.  Gray. 

Three  cups  of  milk,  two  cups  of  sugar,  one  cup  yeast, 
flour  to  make  a  thick  batter.  Stand  till  light  ;  then  add 
two  cups  sugar,  two  cups  butter,  two  eggs,  raisins  and 
spices.     Stand  from  one  to  three  hours  in  the  tins. 


VALUABLE  KEOTPES.  331 

LOAF  CAI^. 

Mrs.  John  King,  Jr. 

Four  pounds  light  dough,  two  pounds  sugar,  one  pound 
butter,  four  eggs,  one  pound  stoned  and  chopped  raisins, 
(sliced  citron  if  you  like,)  one  wine  glass  brandy  or  wine, 
small  teaspoon  soda,  mace  or  nutmeg;  mix  sugar  and 
butter  with  the  eggs,  well  beaten;  then  with  the  hands 
mijc  the  dough  to  the  ingredients,  beating  very  thoroughly ; 
add  spices  and  fruit,  and  allow  to  rise  before  baking,  after 
putting  in  the  pans. 

Plainer  Loaf  Cake. — Six  cups  light  dough,  three  cups 
sugar,  one  and  one-half  cups  butter,  three  eggs,  small  tea- 
spoon of  saleratus,  spice  and  fruit  as  you  please ;  mix  as 
the  fruit.  Dough  for  cake  should  always  be  light,  either 
bread  or  biscuit ;  if  biscuit  dough  is  used,  a  little  less 
shortening  is  needed,  and  to  insure  light  cake,  the  bread 
should  be  made  from  good  home-made  yeast. 

LOAF  CAKE. 

Mrs.  G.  F.  De  Forrest,  Freeport. 

Four  pounds  flour,  two  pounds  sugar,  two  and  a  half 
pounds  butter  (or  one  and  a  quarter  pounds  butter  and 
three-quarters  of  a  pound  lard) ;  three  and  a  half  pounds 
raisins,  a  little  citron ;  add  wine,  brandy,  four  eggs,  one 
teaspoon  soda,  and  spice  as  you  please ;  rub  the  butter 
and  sugar  together,  then  take  half  and  work  into  the 
flour ;  add  half  a  pint  of  domestic  yeast ;  make  the  dough 
not  quite  as  stiff"  as  biscuit.  When  it  has  well  risen,  work 
in  the  other  half  of  the  butter  and  sugar,  with  the  spices 
and  brandy.     When  thoroughly  light,  add  the  eggs,  beaten 


332  THE   HOME  OOOE   BOOK. 

separately,  and  the  fruit.  Let  it  rise  an  hour  in  the  tins ; 
bake  one  and  a  quarter  hours.  It  will  keep  all  winter  if 
frosted.     This  rule  makes  eight  loaves. 

LOAF  CAKE. 

Mrs.  C.  H.  Wheeler. 

Two  cups  light  dough,  one  cup  sugar,  one  cup  chopped 
raisins,  small  half  cup  of  soft  butter,  one  egg,  half  a  nut- 
meg, teaspoon  of  cinnamon ;  one-half  a  wine  glass  of  wine 
or  brandy  can  be  added  if  desired ;  dissolve  one-half  tea- 
spoon of  soda  in  two  tablespoons  of  milk ;  mix  the  butter 
and  sugar  well  into  the  dough  with  the  hand,  before 
adding  the  rest  of  the  ingredients;  flour  the  raisins;  a 
little  flour  may  be  added  if  the  brandy  is  used  and  the 
cake  seems  too  thin.  Mix  or  stir  very  thoroughly,  and 
raise  about  an  hour  or  until  it  looks  light. 

QUICK  LOAF  CAKE. 

/  Mrs.  H.  M.  Buell. 

One  cup  of  sugar,  one-half  of  butter,  one  of  milk,  one 
egg,  two  and  one-half  cups  of  flour,  one-half  teaspoon  of 
soda,  one  teaspoon  of  cream  tartar. 

POUND  CAKE. 

Mrs.  W.  H.  Ovington. 

One  pound  of  flour,  one  of  sugar,  ten  eggs ;  beat  the 
yolks  and  sugar  together;  add  one  pound  of  butter,  put- 
ting in  the  whites  beaten  to  a  froth,  and  the  flour  last 
Very  nice  baked  in  small  patty  pans  and  frosted. 


VALUABLE  RECIPES.  333 

WHITE  POUND  CAKE. 

Mrs.  G.  S.  Whitaker. 
One  pound  sugar,  one  of  flour,  fourteen  ounces  butter, 
one  cup  sour  milk,  or  sweet  milk  with  soda  or  cream 
tartar  mixed  in  milk,  whites  of  twelve  eggs ;  flavoring  and 
citron. 

IMPERIAL  CAKE. 

M.  A.  T. 
One  pound  sugar,  one  of  flour,  one  of  butter,  ten  eggs, 
one  pound  almonds,  three-quarters  of  citron  cut  fine,  one 
glass  of  brandy  and  mace  ;  put  the  fruit  in  the  flour,  and 
bake  in  thick  loaves. 

y  MOUNTAIN  POUND  CAKE. 

Mrs.  C.  M.  Dickerman,  Rockford,  111. 
One  pound  sugar,  one  of  flour,  one-half  of  butter,  six 
eggs  (the  whites  and  yolks  beaten  separately) ;  three- 
fourths  cup  sweet  milk,  one  teaspoon  soda,  two  of  cream 
tartar ;  sift  the  soda  and  cream  tartar  together  into  the 
flour,  after  sifting  the  flour ;  then  rub  butter  and  sugar  to 
a  cream,  and  add  a  part  of  the  whites  and  yolks  of  the 
eggs,  also  a  part  of  the  flour,  and  then  the  milk. 

IMPERIAL  CAKE. 

^  Mrs.  De  Forrest. 

One  pound  sugar,  one  of  flour,  three-fourths  of  butter, 
one  of  almonds,  blanched  and  cut  fine,  one-half  of  citron, 
one-half  of  raisins,  rind  and  juice  of  one  lemon,  one 
nutmeg,  ten  eggs.  This  is  very  delicious  and  will  keep 
for  months.     Elegant. 


/ 


334  THE   HOME   COOK   BOOK. 

WHITE  CAKE. 

Elmina  Meeker,  Cortland,  111. 

Two  cups  of  white  sugar,  one  of  cream  (sweet) ;  two 
of  flour,  one  tablespoon  of  butter,  the  whites  of  five  eggs, 
one  teaspoon  of  cream  tartar,  one-half  of  soda.  Flavor 
with  lemon. 

WHITE  CAKE. 

Marian  Ely,  Cortland,  111. 

One  cup  of  sugar,  one-half  of  butter,  one-half  of  sweet 
milk,  whites  of  two  eggs,  one  teaspoon  of  cream  tartar, 
one-half  of  soda,  two  and  one-half  cups  of  flour. 

WHITE  CAKE. 

Mrs.  C.  H.  Wheeler. 

Two  cups  of  sugar,  one-half  of  butter,  the  whites  of 
four  eggs,  one  cup  sweet  milk,  three  of  flour,  three  small 
teaspoons  of  baking  powder  sifted  with  the  flour.  Beat 
the  sugar  and  butter  to  a  cream,  then  stir  in  the  milk  and 
flour,  a  little  at  a  time ;  add  the  whites  last.  All  cake 
should  be  well  stirred  before  the  whites  of  the  eggs  are 
added.     Never  fails. 

PRIZE  WHITE  CUP  CAKE. 

Mrs.  Kate  W.  Hoge. 

One  cup  of  butter,  four  cups  sifted  flour  or  three  of 
unsifted,  two  cups  of  white  sugar,  one  of  sour  milk  with 
one-half  teaspoon  soda,  five  eggs,  beaten  separately. 
Beat  the  yellow  of  the  eggs  until  light,  then  add  the 
sugar,  and  beat  it  well  together,  then  add  the  whites  of 


VALUABLE  RECaTES. 


335 


the  eggs  (beaten  well  beforehand)  alternating  with  the 
flour  (after  being  sifted.)  Mix  the  whites  of  the  eggs  and 
flour  very  slowly  and  bake  in  a  moderately  heated  oven 
at  first,  then  finish  with  a  hotter  oven.  Try  it  with  a 
straw  or  knife ;  when  the  dough  don't  stick,  it  is  done. 
Use  flavoring  to  taste.  This  will  make  one  large  or  two 
small  cakes. 

SNOW  CAKE. 

Mrs.  Lamkin. 

Three-fourths  cup  of  butter,  two  cups  sugar,  one  cup 
milk,  one  cup  corn  starch,  two  cups  flour,  one  and  one- 
half  teaspoons  baking  powder.  Mix  com  starch,  flour 
and  baking  powder  together ;  add  to  the  butter  and  sugar 
alternately  with  the  milk  ;  lastly,  add  the  whites  of  seven 
eggs  ;  flavor  to  taste.     Never  fails  to  be  good. 

DELICATE  CAKE. 

Mrs.  Anson  Gorton. 

One  cofFeecup  butter,  two  coffeecups  sugar,  four  coffee- 
cups  flour,  one-half  coffeecup  milk.  The  whites  of  eight 
eggs,  two  teaspoons  cream-tartar,  even  teaspoon  of  soda. 
Flavor  to  taste. 

DELICATE  CAKE. 

•'  Marian  Ely. 

The  whites  of  four  eggs  well  beaten,  one  cup  white  sugar, 
one-half  cup  butter,  one-half  cup  sweet  milk,  two  cups 
flour,  one  teaspoon  cream  tartar,  one-half  teaspoon  soda. 


336  THE  HOME  OOOK  BOOK. 

DELICATE  CAKE. 

Mrs.  J.  A.  Ellis. 

One  and  a  half  cups  powdered  sugar,  one-'half  of  butter, 
one  and  a  half  of  flour,  one-half  of  corn  starch,  sifted  with 
the  flour,  one-half  of  milk,  the  whites  of  six  eggs  beaten 
to  a  froth,  one  small  teaspoon  cream-tartar,  one-half  tea- 
spoon soda ;  flavor  with  almond  or  vanilla.  Bake  in  a 
moderate  oven. 

DELICATE  CAKE. 

Mrs.  A.  T.  Hall. 
One  cup  butter,  two  of  sugar,  one  of  sweet  milk,  whites 
of  eight  eggs,  three  cups  flour  one  teaspoon  of  cream  tar- 
tar, one-half  teaspoon  soda. 

DELICATE  CAKE. 

Mrs.  C.  E.  Browne,  Evanston. 
Two  eggs,  a  trifle  over  half  a  cup  of  butter,  one  cup 
sweet  milk,  one  and  a  half  of  sugar,  and  three  teaspoons 
baking  powder.  Put  together  in  the  usual  manner,  and 
flavor  with  extract  of  almonds  or  lemon.  Made  with  the 
whites  of  four  eggs,  it  is  admirable  for  cocoanut  cake ;  or 
with  yolks  for  chocolate.  Use  your  judgment  in  adding 
flour.  This  recipe  I  have  had  in  use  for  fifteen  years,  and 
while  inexpensive,  it  is  nice  enough  for  most  any  occasion. 

WHITE  POUND  CAKE. 

Mrs.  M.  J.  Woodworth. 
One  pound  of  flour,  one  pound  sugar,  three-fourths 
pound  butter,  the  whites  of  sixteen  eggs  beaten  to  a  stiff 
froth ;  flavor  with  bitter  almond.     Elegant. 


VALUABLE   RECIPES.  337 

FEATHEK  CAKE. 

Mrs.  A.  P.  Wightman. 

One  cup  sugar,  one  cup  flour,  one  egg,  one  tablespoon 
melted  butter,  one- half  cup  sweet  milk,  one  teaspoon  bak- 
ing powder,  pinch  of  salt,  flavor  to  taste ;  put  in  the  bak- 
ing powder  and  run  through  a  seive. 

FEATHEE  CAKE 

Mrs.  W.  H.  Ovington. 

One  cup  sugar,  three  eggs  beaten  well  together,  butter 
the  size  of  an  egg,  one  cup  flour,  one  teaspoon  cream  tar- 
tar mixed  with  flour,  one-half  teaspoon  soda  dissolved  in 
eight  teaspoons  of  water.    Season  to  taste. 

CKEAM  CAKE. 

Mrs.  M.  J.  Woodworth. 

Three  eggs,  one  and  one-half  cups  flour,  one  cup  sugar, 
two  teaspoons  baking  powder,  three  tablespoons  water, 
bake  in  jelly  cake  pans,  making  four  cakes;  cream,  one 
pint  milk,  one  egg,  one  and  one-half  tablespoons  corn 
starch,  two  tablespoons  sugar ;  flavor  when  cool.  Very 
nice. 

CKEAM  CAKE. 

Mrs.  James  Wadsworth,  Hyde  Park. 

Beat  five  eggs  thoroughly,  add  two  cups  sugar,  two  table- 
spoons cream,  two  cups  flour  in  which  has  been  mixed 
one  and  one-half  teaspoons  baking  powder,  a  little  salt, 
bake  in  five  jelly  tins,  leaving  about  one-sixth  of  the  bat- 
ter, to  this  add  one  cup  of  milk,  also  lemon  or  vanilla ; 


338  THE  HOME  OOOK   BOOK. 

boil  till  it  thickens,  stirring  constantly ;  then  spread  it 
over  the  cakes  as  they  are  laid  together. 

CEEAM  CAKE. 

Mrs.  Chesebrough. 

Four  eggs,  three  teacups  flour,  not  quite  two  of  sugar, 
one  teaspoon  of  soda,  two  of  cream  tartar,  or  three  of 
baking  powder ;  mix  flour,  sugar  and  cream  tartar  together ; 
dissolve  the  soda  in  one  cup  good  cream  and  add  with 
the  beaten  eggs  to  the  mixture.  Flavor  with  lemon  or 
vanilla.  Bake  twenty  minutes.  Is  made  quickly  and 
very  nice. 

COEN  STARCH  CAKE. 

Mrs.  Dickinson. 

One  cup  of  butter,  two  cups  sugar,  one  cup  sweet  milk, 
two-thirds  cup  corn  starch  and  fill  it  up  with  flour,  two 
cups  flour,  two  teaspoons  baking  powder,  whites  of  seven 
eggs. 

COEN  STAECH  CAKE. 

Lucy  D.  Fake. 
One  cup  white  sugar  and  one-half  cup  butter  beaten 
together,  one-half  cup  starch,  the  whites  of  three  eggs 
beaten  to  a  stiff"  froth,  one  cup  milk,  one  cup  flour,  one 
teaspoon  cream  tartar,  one-half  of  soda.  Flavor  with 
lemon. 

LADY  CAKE. 

Mrs.    Ewing. 

One  pound  sugar,  one-half  pound  butter,  one  pound  of 


VALUABLE   RECIPES.  339 

flour,  whites  of  sixteen  eggs,  one  and  one-half  teaspoons 
soda,  one  and  one-half  teaspoons  cream  tartar.  Rub  but- 
ter and  sugar  together,  then  stir  the  whites  of  eggs  into  it. 
Sift  the  flour  three  times  with  cream  tartar  and  soda  in  it, 
and  add  lastly. 

LADY  CAKE. 

One  cup  of  boiled  milk,  one- half  cup  butter,  two  cups 
powdered  sugar,  three  cups  flour,  one  even  teaspoon  cream 
tartar,  one-half  teaspoon  soda,  whites  of  two  eggs ;  flavor 
with  bitter  almond. 

LEMON  CAKE. 

Lake  Forest,  111. 

Three  cups  of  sugar,  one  cup  butter,  one  cup  milk,  five 
eggs,  four  cups  flour ;  stir  the  butter  and  sugar  to  a  cream, 
beat  the  eggs  separately,  the  whites  to  a  stiff  froth,  and 
dissolve  a  little  soda  in  the  milk.  Mix  all  together ;  sift 
the  flour  and  put  in  by  degrees,  and  add  the  juice  and 
grated  rind  of  a  fresh  lemon.     This  cake  is  delicious. 

LEMON  CAKE. 

Mrs.  H.  B.  Hurd. 

Five  cups  flour,  one  cup  butter,  three  cups  sugar,  one 
cup  cream,  five  eggs,  one  teaspoon  saleratus  and  the  peel 
and  juice  of  two  lemons. 

SPICE  CAKE. 

Mrs.  A.  T.  Hall. 
Two  cups  of  sugar,  two  cups  butter,  six  cups  flour,  one 


340  THE  HOME  COOK  BOOK. 

cup  molasses,  one  cup  milk,  six  eggs,  one  glass  brandy, 
two  teaspoons  cream  tartar,  one  teaspoon  soda,  two  tea- 
spoons cloves,  one  nutmeg,  two  pounds  raisins. 

SPICE  CAKE. 

Mrs.  J.  C.  Mooar. 

One  and  one-half  cups  sugar,  two-thirds  cup  butter, 
one  cup  raisins,  two-thirds  cup  sweet  milk,  three  cups 
flour,  two  eggs,  one  teaspoon  cream  tartar,  one-half  tea- 
spoon soda,  cinnamon,  nutmeg  and  cloves  to  suit  taste. 

CUEEANT  CAKE. 

Fanny  L.,  Evanston. 

One  and  one-half  pounds  flour,  one  pound  sugar,  three- 
fourths  pound  butter,  seven  eggs,  one  gill  milk,  one-half 
teaspoon  saleratus,  one  pound  currants. 

POOE  MAN'S  CAKE. 

Fanny  L. 

Two  cups  raised  dough,  one  egg,  one-half  cup  molasses, 
one  cup  sugar,  butter  size  of  an  egg,  one  teaspoon  soda ; 
one  cup  raisins,  flour  to  stiffen. 

CLOVE  CAKE. 

Mrs.  H.  P.   Merriman. 

Four  and  one-half  coffee  cups  of  sifted  flour,  three  cups 
sugar,  one  and  one-half  cups  butter,  one  teacup  cream  or 
milk,  one  teaspoon  saleratus,  four  eggs,  one  tablespoon 
cloves,  one  tablespoon  cinnamon,  one  tablespoon  nutmeg, 
one  pound  fruit  and  citron. 


VALUABLE   RECIPES.  341 

COFFEE  CAKE. 

X  Mrs.  E.  S.  Chesebrough. 

One  cup  butter,  one  of  sugar,  one  of  molasses,  one  of 
strong  coffee,  five  of  flour,  one  pound  of  raisins,  one  tea- 
spoon of  soda,  one  of  cinnamon,  one  of  allspice,  one- 
half  a  nutmeg,  three  eggs  (it  can  be  made  with  one  or 
two).     Sift  the  soda  in  molasses.     Excellent. 

PUFF  CAKE. 

^  Mrs.  A.  M.  Lewis. 

One  cup  brown  sugar,  one-half  of  butter,  two  eggs, 
one-half  cup  sweet  milk,  two  of  Graham  flour  (sifted), 
one-half  teaspoon  soda,  one  of  cream  tartar,  or  two  tea- 
spoons of  baking  powder,  one  cup  of  raisins. 

MARBLE  CAKE. 

Mrs.  J.  Gilbert,  Evanston. 

White  Part.  —  One  cup  white  pulverized  sugar,  one- 
half  cup  butter,  one-half  cup  sweet  milk,  whites  of  four 
eggs,  two  and  one-half  cups  flour,  two  heaping  teaspoons 
baking  powder,  or  one  teaspoon  cream  tartar  and  one- 
half  teaspoon  soda.  Stir  butter  and  sugar  together  to  a 
cream,  and  beat  whites  of  eggs  to  a  stiff"  froth,  which  are 
to  be  added  the  last  of  all  ingredients,  with  the  half  cup 
of  flour,  which  must  contain  the  baking  powder  well  mixed 
in  the  flour ;  season  to  taste.  This  is  a  very  good  recipe 
for  delicate  cake  also. 

Dark  Part.  —  One  cup  brown  sugar,  one-half  cup 
molasses,  one-half  cup  sour  milk,  two  and  one-half  cups 
flour,  one  level  teaspoon  soda  dissolved  in  the  milk  and 


342  THE   HOME   COOK   BOOK. 

in  the  molasses,  yolks  of  four  eggs  and  one-half  cup  but- 
ter, to  be  rubbed  well  together  with  the  sugar ;  add  one- 
half  teaspoon  cinnamon,  allspice  and  cloves. 

Either  of  these  make  good  cake  used  separately,  or 
well  mixed  to  represent  marble. 

CHOCOLATE  CAKE. 

C.  A.  Tinkham. 

One  cup  butter,  two  of  sugar,  five  eggs  (leaving  out  the 
whites  of  two),  one  cup  sweet  milk,  one  teaspoon  cream 
tartar,  one-half  of  soda,  both  dissolved  in  the  milk,  three 
and  one-half  cups  of  flour,  scant  measure.  For  frosting : 
Take  the  whites  of  the  two  eggs,  one  and  one-half  cups 
of  powdered  sugar,  six  large  tablespoons  grated  chocolate, 
two  teaspoons  vanilla ;  frost  while  the  cake  is  hot. 

COCHmEAL  MARBLE  CAKE. 

Mrs.  Anna  Yocum,  Cairo,  111. 

One  cup  butter,  three  cups  pulverized  sugar,  five  cups 
flour,  one  cup  water,  ten  eggs  (whites  only),  three  tea- 
.  spoons  yeast  powder  sifted  with  flour ;  cream  the  buttei 
and  sugar  by  stirring  together;  beat  the  whites  of  the 
eggs  to  a  froth,  and  gradually  add  all  together.  Before 
beginning  the  cake,  put  a  small  teaspoon  of  cochineal  to 
soak  in  two  tablespoons  of  hot  water;  bruise  it  with  a 
spoon,  and  strain  through  a  piece  of  Swiss  muslin  into 
three-fourths  teacup  of  the  cake  batter,  and  as  you  pour 
the  batter  into  the  cake  tin,  marble  with  the  red  dough. 
A  little  practice  will  produce  very  satisfactory  results. 


VALUABLE  RECIPES.  343 

MAEBLE  CAKE. 

Mrs.  Frances  M.  Thatcher. 

One-half  cup  sour  cream,  one-half  cup  butter,  two  and 
one-half  cups  flour,  one  cup  white  sugar,  the  whites  of 
five  eggs,  two-thirds  teaspoon  soda;  prepare  another 
mixture,  except  substituting  dark  sugar  for  white,  and  the 
yolks  instead  of  the  whites ;  fill  a  tin  with  alternate  layers 
of  each  and  bake.     . 

HICKOEY-NUT  CAKE. 

Mrs.  Hobbs. 

One  cup  meats  (broken),  one  and  one-half  of  sugar, 
one-half  of  butter,  two  of  flour,  three-fourths  of  sweet 
milk,  two  teaspoons  baking  powder,  the  whites  of  four 
eggs  well  beaten ;  add  the  meats  last. 

HICKOEY-NUT  CAKE. 

Mrs.  C.  C.  Stratton,  Evanston. 

Two  cups  pulverized  sugar,  one  cup  butter,  one  cup 
new  milk,  four  cups  sifted  flour  (winter  wheat  flour), 
whites  of  eight  eggs,  one  and  one-half  cups  hickory-nut 
meats,  one  tablespoon  vanilla,  three  heaping  teaspoons 
baking  powder;  put  the  baking  powder  into  the  flour, 
and  stir  well  before  using,  beat  and  add  the  eggs  the  last ; 
bake  slowly  one  hour. 

HiCKOEY-NUT  CAKE. 

Nellie  Gould. 

Not  quite  a  cup  of  butter,  one  and  one-half  cups 
sugar,  three-fourths  cup  sweet  milk,  three  cups   flour, 


344  THE  HOME  COOK  BOOK. 

three  teaspoons  baking  powder,  whites  of  four  eggs,  one 
cup  hickory-nuts. 

NUT  CAKE. 

Mrs.  Taylor,  Fort  Wayne. 

Two  and  a  half  cups  sugar,  one  of  butter,  three  and  a 
half  of  flour,  one  of  sweet  milk,  five  eggs,  one  pound 
stoned  raisins,  one-half  pound  of  citron,  one-half  of  a 
lemon  peel,  one-half  of  an  orange  peel,  one  pint  hickory 
nut  meats,  one  nutmeg,  two  teaspoons  baking  powder. 

COCOANUT  CAKE. 

Mrs.  Bartlett. 

One  pound  of  sugar;  one  pound  of  flour;  one  pound 
of  butter;  whites  of  twelve  eggs;  one  cocoanut;  two- 
thirds  teaspoonful  soda ;  half  cup  of  wine. 

WHITE  CUP  CAKE. 

Mrs.  A.  S.  Ewing. 

Two  cups  of  sugar,  one-half  of  butter,  four  ot  flour, 
one  of  sweet  cream,  one  teaspoon  soda  dissolved  in  the 
cream,  two  teaspoons  cream  tartar  mixed  through  the 
flour,  whites  of  eight  eggs. 

COMPOSITION  CAKE. 

Mrs.  H.  F.  Waite. 

Five  eggs,  four  cups  sifted  flour,  two  and  one-half  of 
sugar,  one  of  butter,  one  of  milk,  two  teaspoons  cream 
tartar,  one  of  soda.  Beat  sugar,  butter  and  yolks  of  eggs 
a  long  time,  then  add  milk  and  part  of  the  flour ;  with 


VALUABLE   BECIFES.  345 

the  rest  of  the  flour  add  the  whites,  beat  very  light; 
raisins  or  citron,  if  desired. 

VANILLA  CAKE. 

/^  A.  E.  W. 

One-half  cup  of  butter  stirred  into  one  cup  of  sugar  till 
it  is  like  cream,  three  eggs,  one  and  one-half  cups  flour, 
two  teaspoons  vanilla;  bake  on  tins,  dropping. 

KEBECCA'S  PLAIN  CAKE. 

Mrs.  G.  H.  L. 

One  cup  sugar,  two  of  flour,  one-half  of  butter,  one- 
half  of  sour  milk,  one  egg,  one  teaspoon  saleratus.  One 
loaf. 

PLAIN  CAKE. 

Harriet  N.  Jenks. 

One  cup  of  Indian  meal  sifted,  one  of  flour,  one  of 
sugar,  one  teaspoon  soda,  about  a  pint  of  sour  milk,  tea- 
spoon of  salt,  one  egg,  piece  of  butter  size  of  a  common 
egg.     Wholesome  for  children. 

ONE  EGG  CAKE. 

Mrs.  P.  B.  Ayer. 

One  and  a  half  cups  sugar  and  one-half  of  butter  beaten 
together,  one  egg,  one  cup  milk,  two  and  a  half  of  flour, 
two  and  a  half  teaspoons  of  baking  powder.  This  cake 
should  have  icing  of  some  kind  between,  chocolate  for 
example. 


346  THE   HOME    COOK    BOOK. 

TIPSY  CAKE. 

Mrs.  Gen,  N.  J    T.  Dana. 

Take  sponge  cake  and  stick  it  full  of  almonds  which 
have  been  blanched  ;  turn  over  it  as  much  white  wine  as 
it  will  absorb ;  put  it  in  a  deep  dish  or  glass  bowl,  and  let 
it  stand  one  hour,  then  pour  over  it  as  much  soft  custard 
as  the  dish  will  hold.  Let  it  stand  two  or  three  hours. 
Very  simple  and  very  nice. 

EUNAWAY  CAKE. 

Mattie  Winslow,  Aurora,  111. 

One  egg,  one  teaspoon  sugar,  two  tablespoons  butter, 
one  cup  milk,  two  teaspoons  cream  tartar,  one  teaspoon 
soda,  flour  to  make  a  little  thicker  than  griddle  cakes. 
This  is  very  nice  eaten  hot  with  butter  for  breakfast  and 
tea. 

TUMBLER  CAKE. 

Mrs.  Lamkin. 

Four  eggs,  one  tumbler  sugar,  one  tumbler  butter,  one- 
half  tumbler  molasses,  one- third  tumbler  milk,  one  tea- 
spoon saleratus ;  spices  to  taste ;  one-half  pound  raisins, 
one-fourth  pound  currants,  flour  to  make  it  the  usual  con- 
sistency.    Bake  one  and  one-fourth  hours  in  a  slow  oven. 

ADAMS'  CAKE. 

Mrs.  H.  P.  Stowell. 

One  cup  sugar,  two-thirds  cup  butter,  four  eggs,  one 
and  one-eighth  cups  flour,  very  little  soda.     Very  nice. 


VALUABLE   RECIPES.  347 

CLAY  CAKE. 

Mrs.  Ada  Sturtevant. 

One  cup  butter,  two  and  one-half  cups  sugar,  one  cup 
sweet  milk,  four  cups  flour,  the  yolks  of  five  eggs  and  the 
whites  of  seven,  two  spoons  cream  tartar,  one  spoon  soda, 
one  spoon  extract  of  lemon ;  stir  the  butter  and  sugar  tilt 
it  looks  like  cream ;  beat  the  yolks  separately  and  well, 
the  whites  to  a  stiff  froth,  adding  the  whites  and  flour  last, 
and  beat  all  very  thoroughly.  This  will  make  two  cakes. 
If  you  lack  time,  and  wish  variety,  by  changing  the 
flavoring  and  adding  fruit  to  one,  you  will  have  two  cakes 
entirely  unlike,  and  very  good, 

HAEEISON  CAKE. 

Mrs.  B.  F.  Adams. 

One  and  one-half  cups  butter,  one  cup  sugar,  one  cup 
molasses,  one  cup  sour  milk,  four  eggs,  one  teaspoon 
soda,  flour  to  make  as  thick  as  pound  cake ;  fruit  and 
spice. 

GOLD  CAKE. 

Mrs.  Russell. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one 
cup  sweet  milk,  one  teaspoon  cream  tartar,  one-half  tea- 
spoon soda,  nutmeg,  three  cups  flour,  yolks  of  six  eggs. 

SILVEE  CAKE. 

Mrs.  Russell. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one 
cup  sweet  milk,  one-half  teaspoon  soda,  one  teaspoon 


348  THE  HOME  COOK  BOOK. 

cream  tartar,  whites  of  six  eggs  beaten  to  a  froth,  and 
three  cups  flour. 

GOLD  CAKE. 

Mrs.  L.  Bradley. 

Take  yolks  of  twelve  eggs,  five  cups  sifted  flour,  three 
cups  white  powdered  sugar,  one  cup  butter,  one  and  a 
half  cups  of  cream  or  sweet  milk,  one  teaspoon  cream 
tartar  and  half  a  teaspoon  of  soda. 

SILVER  CAKE. 

Mrs.  L.  Bradley. 

Take  whites  of  one  dozen  eggs,  five  cups  flour,  three 
cups  powdered  sugar,  one  cup  butter,  one  cup  cream  or 
sweet  milk,  one  teaspoon  cream  tartar,  half  a  teaspoon 
soda. 

FRENCH  SPONGE  CAKE. 

Mrs.  James  Wadsworth,  Hyde  Park. 

Two  eggs,  two  cups  of  sugar,  one  of  milk,  three  of 
flour,  two  tablespoons  butter,  two  teaspoons  baking 
powder. 

y  CREAM  SPONGE  CAKE. 

f  Mrs.  W.  G.  Morgan. 

Break  two  large  eggs  into  a  teacup  and  fill  it  with  sweet 
cream ;  add  one  cup  white  sugar,  a  little  salt,  and  put  in 
a  pan ;  add  two  cups  of  sifted  flour,  two  teaspoons  baking 
powder,  one  of  lemon  essence ;  put  in  a  square  baking  tin 
and  bake  fifteen  minutes. 


VALUABLE   RECIPES.  349 

WHITE  SPONGE  CAKE. 

Mrs.  L.  H.  Smith. 
One  tumbler  sifted  flour,  one  and  one- half  of  powdered 
sugar,  one  heaping  teaspoon  cream  tartar,  and  a  little  salt ; 
sift  all  together  into  a  dish ;  beat  the  whites  of  ten  fresh 
eggs,  and  stir  (not  beat)  very  carefully  into  the  flour  and 
sugar  until  well  mixed.  Bake  with  great  care  in  a  mod- 
erate oven,  in  one  good  sized  round  tin,  with  an  opening 
in  the  center.  Flavor  with  extract  lemon,  and  put  it  in 
with  the  whites  of  the  eggs.     This  is  an  excellent  cake. 

/  BEEWICK  SPONGE  CAKE. 

Fannie  L. 
Beat  six  eggs  two  minutes  (yolks  and  whites  together) ; 
add  three  cups  sugar,  and  beat  five  minutes ;  two  cups 
flour  and  one  teaspoon  cream  tartar,  and  beat  two  min- 
utes ;  add  one  cup  cold  water  with  one-half  teaspoon 
saleratus  dissolved  in  it,  and  beat  one  minute ;  add  the 
grated  rind  and  half  the  juice  of  a  lemon,  a  little  salt 
and  two  more  cups  of  flour,  and  beat  another  minute, 
observing  the  time  exactly.  Bake  in  rather  deep  cake 
pans.     Extract  of  lemon  will  answer. 

LEMON  SPONGE  CAKE. 

Mrs.  Pulsifer. 
Eight  eggs,  ten  ounces  of  sugar,  half  pound  of  flour, 
the  juice  and  grating  of  one  lemon ;  separate  the  eggs, 
beat  the  yolks,  sugar  and  lemon  until  thick  and  light ; 
whisk  the  whites  until  dry,  which  add  with  the  flour,  half 
of  each  at  a  time ;  mix  all  together,  but  avoid  beating ; 
butter  your  pan  well  and  bake  in  a  moderate  oven. 


350  THE  HOME  COOK  BOOK. 

MKS.  WILDER'S  SPONGE  GINGERBEEAD. 

In  two  cups  molasses,  sift  two  teaspoons  soda  and  a 
dessert  spoon  ginger.  Stir  to  a  cream,  then  add  four  well 
beaten  eggs,  one  cup  butter  melted,  one  cup  sour  milk  in 
which  is  dissolved  one  teaspoon  soda ;  mix  all  together, 
then  add  flour  to  the  consistency  of  pound  cake.  Two 
loaves. 

BEST  SOFT  GINGEEBEEAD. 

One  cup  molasses,  one  of  sugar,  one  of  milk,  half  of 
butter,  five  cups  sifted  flour,  one  tablespoon  ginger,  half 
teaspoon  or  rather  more  of  soda,  a  little  cloves  can  be 
added  if  liked.  Melt  the  butter  in  molasses  and  sugar, 
allowing  the  mixture  to  become  hot,  then  add  spices, 
milk,  with  soda  and  flour.  Persons  measure  flour  so  dif- 
ferently, if  you  would  be  quite  sure  to  have  it  right,  try 
a  small  cake  first.     If  it  falls  add  a  little  more  flour. 

HAED  GINGEEBEEAD. 

Mrs.  J.  A.  Ellis. 

One  pound  lard,  one-half  pound  butter,  beaten  to  a 
cream,  one  and  one-half  pounds  brown  sugar,  three  pints 
of  West  India  molasses,  ginger,  cinnamon,  allspice  and 
cloves,  enough  flour  to  make  a  stiff  dough  ;  roll  out  very 
thin  and  cut  with  a  cutter. 

MES.  HAMILTON'S  GINGEEBEEAD. 

Mattie  M.  Winslow,  Aurora,  111. 

Two  eggs,  one  cup  molasses,  one  cup  sour  cream,  tw^ 
tablespoons  ginger,  one  teaspoon  soda.     Stir  quite  thin. 


VALUABLE   KECIPBS.  351 


LAYER   CAKES. 


GENTLEMAN'S  FAVORITE. 

Miss  Anna  M.  Whitman,  Indianapolis,    Ind. 

Seven  eggs  beaten  separately,  one-half  cup  butter,  two 
cups  white  sugar,  two  cups  flour,  two  tablespoons  baking 
powder,  two  tablespoons  water,  one-half  teaspoon  salt; 
bake  in  jelly-cake  pans  in  quick  oven.  The  jelly  for  the 
cake  :  One  egg,  a  cup  of  sugar,  three  grated  apples  and 
one  lemon  ;  stir  till  it  boils  and  becomes  thick,  let  it  cool 
before  putting  between  the  layers. 

IMPEOMPTU  JELLY  CAKE. 

Mrs.  P.  B.  Brown. 

One  cup  butter,  two  cups  sugar,  three  cups  flour,  four 
eggs ;  stir  the  sugar  and  butter  to  a  cream,  then  add  the 
yolks  of  the  eggs,  and  lastly  the  beaten  whites  and  flour. 
Have  ready  the  jelly,  made  as  follows :  One  grated  apple, 
the  grated  rind  and  juice  of  one  lemon,  one  cup  sugar 
and  one  egg;  boil  until  it  jellies,  stirring  constantly ;  cool 
before  using.  Bake  your  cake  in  jelly-cake  pans,  or  in 
thin  layers,  putting  the  jelly  between  each  layer  as  in 
ordinary  jelly  cake. 

JELLY  CAKE. 

Mrs.  John  Edwards. 

One  and  one-half  cups  of  sugar,  one-half  of  butter,  one- 
half  of  sweet  milk,  two  and  one-half  of  flour,  three  eggs, 


352  THE    HOME   COOK   BOOK. 

whites  and  yolks  beaten  separately,  and  add  two  teaspoons 
baking  powder. 

The  Jelly.  —  One  cup  of  sugar,  one  egg,  grate  the 
rind  and  use  the  juice  of  one  lemon,  one  tablespoon  of 
water,  one  teaspoon  of  flour ;  put  your  dish  in  a  kettle  of 
boiling  water,  and  let  it  come  to  a  boil ;  have  your  cake 
ready  and  put  it  together. 

APPLE  JELLY  CAKE. 

Mrs.  W.  G.  Morgan. 

Prepare  and  grate  three  large  apples,  (Greenings  pre- 
ferred,) the  juice  and  rind  of  a  lemon,  half  a  cup  of  sugar, 
one  egg  well  beaten ;  put  the  ingredients  together  in  a  tin 
basin;  simmer  until  cooked,  with  constant  stirring;  set 
to  cool  until  the  cake  is  ready.  Take  three  eggs,  stir 
whites  and  yolks  separately ;  to  a  cup  and  a  half  of  white 
sugar,  add  half  a  cup  sweet  milk  and  a  piece  of  butter  the 
size  of  an  egg;  mix  butter  and  sugar  together,  four  cups 
of  flour  and  three  teaspoons  of  baking  powder;  divide  in 
four  equal  parts,  and  put  in  baking  tins  or  jelly  pans ;  use 
the  jelly  as  in  other  cases  while  the  cake  is  hot. 

JELLY  CAKE  — MADE  WITH  THE  YOLKS 
OF   EGGS. 

Mrs.  Brown. 

One  and  one-half  cups  sugar,  one-halt  cup  butter,  one- 
half  cup  milk,  one  egg  and  yolks  of  four ;  stir  well,  then 
sift  in  two  cups  flour  and  two  teaspoons  baking  powder ; 
bake  in  five  cakes.  This  makes  a  delicious  cocoanut 
cake  by  spreading  between,  and  on  the  top  of  the  cakes, 


VALUABLE  EECIPES.  353 

instead  of  jelly,  a  soft  frosting,  thickly  strewn  with  des- 
sicated  cocoanut,  which  has  been  soaked  half  an  hour  in 
warm  milk. 

CHOCOLATE  CAKE. 

Mrs.  Monroe  Frank, 

One  cup  of  butter,  two  cups  sugar,  four  cups  flour,  four 
eggs,  three  teaspoons  of  Royal  Baking  Powder,  one  cup 
sweet  milk. 

For  Frosting. —  One-half  cake  Baker's  chocolate,  one- 
half  cup  sugar  (pulverized) ;  enough  hot  water  to  cover ; 
set  in  a  pan  of  boiling  water  over  the  fire  three  minutes ; 
when  cold,  add  one-half  teaspoon  vanilla.  Spread  the 
same  as  for  jelly  cake. 

WHITE  MOUNTAIN  CAKE. 

Mrs.  John   Edwards,  Rockford. 

Two  cups  sugar,  two-thirds  cup  butter,  whites  of  seven 
eggs  well  beaten,  two-thirds  cup  sweet  milk,  two  cups 
flour,  one  cup  com  starch,  two  teaspoons  baking  powder ; 
bake  in  jelly-cake  tins. 

Frosting. — Whites  ot  three  eggs  and  some  sugar 
beaten  together  —  not  quite  as  stiff  as  for  frosting; 
spread  over  the  cake ;  add  some  grated  cocoanut,  then 
put  your  cakes  together ;  put  cocoanut  or  frosting  for 
the  top. 

YELLOW  MOUNTAIN  CAKE. 

Nellie  Spencer. 
Yolks  of  ten  eggs,  one  cup  butter,  two  of  sugar,  one 
of  milk,  three  of  flour,  one  teaspoon  soda,  two  of  crearo 
tartar. 


354?  THB   HOME  COOK   BOOK. 

COCOANUT  MOUNTAIN  CAKE. 

Mrs.  J.  P.  Hoit. 

One  cup  butter,  three  cups  sugar,  one  cup  milk,  three 
and  a  half  cups  flour,  whites  of  ten  eggs,  one  teaspoon 
cream  tartar,  one-half  teaspoon  soda,  essence  of  almond ; 
bake  in  sheets.  Make  an  icing  of  the  whites  of  three 
eggs  and  one  pound  sugar ;  ice  each  sheet,  and  sprinkle 
one  grated  cocoanut  lightly  over  all. 

COCOANUT  CAKE. 

Mrs.  M.  G.  HubbeU,  Shabbona,  lU. 

Two  eggs,  one  cup  sugar,  two-thirds  cup  of  milk,  one- 
half  cup  butter,  two  cups  flour,  two  heaping  teaspoons 
baking  powder. 

Frosting. — Whites  of  two  egg,  eight  teaspoons  sugar, 
flavor  to  suit.  Bake  the  same  as  jelly  cake ;  spread  a  thin 
layer  of  frosting,  sprinkled  with  prepared  cocoanut,  and 
frost  the  top  and  thickly  sprinkle  with  the  cocoanut. 

ALMOND  CAKE. 

Mrs.  Henry  Stevens. 

Two  cups  sugar,  one-half  cup  butter,  one  cup  sweet 
milk,  two  and  one-half  cups  flour,  whites  of  eight  eggs,  one 
teaspoon  cream  tartar,  one-half  teaspoon  soda ;  mix  butter 
and  sugar  to  a  cream ;  mix  other  ingredients  alternately, 
putting  in  soda  last ;  bake  in  layers  like  jelly  cake ;  spread 
each  layer  with  soft  frosting,  and  add  blanched  split 
almonds  about  an  inch  apart  on  each  layer. 


VALUABLE   RECIPES.  366 

BOSTON  CREAM  CAKE. 

Mrs.  E.  S.  Chesebrough. 

One  pint  of  water,  one-half  pound  butter,  three-fourth 
pound  flour,  ten  eggs  ;  boil  the  butter  and  water  together; 
stir  in  the  flour  when  boiling ;  when  cool,  add  the  eggs, 
and  soda  the  size  of  a  pea ;  drop  by  the  spoonful  on  a 
buttered  baking  pan,  leaving  space  so  that  the  cakes  will 
not  touch  when  risen.  Bake  in  a  very  quick  oven  about 
ten  minutes.  When  cold,  make  an  incision  at  the  side 
and  fill  with  the  following  cream :  Six  gills  of  milk,  one 
and  one-half  cups  flour,  two  cups  sugar,  six  eggs;  beat 
the  flour,  sugar  and  eggs  together  and  stir  into  the  milk 
while  boiling.     Flavor  with  the  rind  of  a  lemon. 

CUSTARD  CAKE. 

Mrs.  James  P.  Clarke. 

Two  cups  sugar,  six  tablespoons  melted  butter,  six  eggs 
beaten  separately,  two  and  one-half  cups  flour,  one-half 
cup  milk,  one  teaspoon  soda,  two  teaspoons  cream  tartar. 

Custard  for  the  Same. —  One-half  pint  milk,  two 
eggs,  sweeten  to  taste,  flavor  with  vanilla;  bake  on  pie 
plates,  and  put  custard  between  as  jelly  cake. 

CUSTARD  CAKE. 

Mrs.  F.  M.  Cragin. 

Three  eggs,  one  cup  of  sugar,  two  cups  of  flour,  two  tea- 
spoons of  melted  butter,  one  teaspoon  of  cream  tartar,  one- 
half  teaspoon  of  soda  dissolved  in  two  tablespoons  of  milk. 

Custard. — One  egg,  one-half  cup  of  Bugar,  flavor  with 
lemon ;  one-third  cup  of  flour,  beat  and  put  it  in  one-half 


356  THE  HOME  COOK  BOOK. 

pint  of  milk.  Cook  in  a  pail  or  pitcher  set  in  boiling 
water  until  it  thickens  ;  when  the  cakes  are  cold,  split  and 
put  this  in.  The  above  is  enough  for  two  cakes.  This 
•cake  can  be  baked  in  layers. 

ORANGE  CAKE. 

Mrs.  S.  W.  Cheever,  Ottawa,  III. 

Beat  the  whites  of  three  and  the  yolks  of  five  eggs  sep- 
arately; stir  to  a  cream;  two  cups  sugar,  one-half  cup 
butter;  add  one-half  cup  cold  water,  two  and  one-half 
cups  flour  with  two  teaspoons  baking  powder,  grated  rind 
of  one  orange  and  all  the  juice  (except  about  one  table- 
spoon), stirred  into  the  cake.     Bake  in  two  square  tins. 

Frosting. — Whites  of  two  eggs,  two  small  cups  sugar, 
with  a  tablespoon  of  the  orange  juice  sved  from  the  cake. 
When  the  cake  is  cold,  join  them  with  this  frosting  and 
frost  the  tops. 

OEANGE  CAKE. 

Mrs.  A.  M.  Gibbs. 

Two  cups  flour,  one  of  corn  starch,  one  tablespoon  bak- 
ing powder,  one  teaspoon  of  extract  of  lemon,  one  tea- 
spoon of  vanilla  mixed  with  the  flour  and  put  all  through 
the  sieve  together ;  one  cup  of  butter,  two  cups  of  sugar 
stirred  to  a  cream ;  add  one  teacup  of  milk  and  one-half 
of  above  ingredients;  stir  well,  and  add  the  whites  of 
seven  eggs  well  beaten,  and  then  the  rest  of  the  flour  mix- 
ture.    Bake  in  jelly  tins. 

The  Jelly. — Whites  of  two  eggs,  one  cup  of  pulver- 
ized sugar,  juice  and  grated  pulp  of  two  oranges ;  meringue 
top  adds  to  its  appearance  when  piled  on  quite  high. 


VALUABLE    RECIPES.  357 

LEMON  HONEY  CAKE. 

Home  Messenger,  Detroit. 

Two  cups  of  sugar,  two-thirds  of  a  cup  of  butter,  one 
cup  of  milk,  one  cup  of  corn  starch,  three  cups  of  flour 
three  teaspoons  baking  powder ;  rub  the  butter  and  sugar 
to  a  cream,  then  add  the  milk;  lastly,  the  whites  of  eight 
eggs  beated  to  a  stiff  froth,  then  the  corn  starch  and  flour, 
to  which  has  been  added  the  baking  powder.  Bake  in 
jelly  tins. 

Lemon  Honey  for  the  Cake. — One  pound  loaf  sugar, 
yolk  of  eight  eggs  with  two  whole  ones,  the  juice  of  six 
lemons  and  grated  rind  of  two,  one-fourth  pound  butter. 
Put  the  sugar,  lemon  and  butter  into  a  sauce  pan,  melt 
over  a  gentle  fire ;  when  all  is  dissolved,  stir  in  the  eggs 
which  have  been  well  beaten ;  stir  rapidly  until  it  is  as 
thick  as  honey.  Spread  this  between  the  layers  of  cake ; 
set  aside  the  remainder  in  a  closely  covered  vessel  for 
future  use. 


SMALL  CAKES  AND  COOKIES. 


CHESS  CAKES. 

Mrs.   Lamkin. 

Peel  and  grate  one  cocoanut,  take  one  pound  sugar, 
one-half  pint  water,  and  boil  fifteen  minutes ;  stir  in  the 
grated  cocoanut.  boil  fifteen  minutes  longer,  while  warm 


358  THE   HOME  COOK  BOOK. 

Stir  in  one-fourth  pound  butter,  then  add  the  yolks  of 
seven  well  beaten  eggs.  Bake  in  patty  pans  lined  with  a 
rich  paste ;  will  keep  some  time,  and  mixes  prettily  in  a 
basket  of  cake.  The  small  oval  patty  tins  are  prettier 
than  scallops. 

FINGER  CAKES. 

Mrs.  Lamkin. 

Two  eggs,  beaten  very  light,  to  which  add  a  cup  of 
granulated  sugar  (excepting  a  tablespoonful) ;  sift  in  a 
very  small  teaspoon  cream  tartar,  half  as  much  soda,  a 
little  salt ;  stir  in  flour  enough  for  a  stiff  dough ;  roll  very 
thin,  and  sprinkle  with  a  tablespoon  of  sugar  from  the 
cupful,  giving  it  a  light  roll ;  cut  the  dough  in  strips  a 
finger  width ;  do  not  let  them  touch  in  the  pan.  Bake 
in  quick  oven,  watching  them,  as  they  readily  scorch. 
Add  a  good  size  teaspoon  of  vanilla. 

WINE  CAKES. 

Mrs.  A.  M.  Chetlain. 

One  pint  of  sweet  milk,  three  eggs  well  beaten,  flour  to 
make  a  thick  batter,  have  hot  lard  and  try  as  you  would 
fried  cakes;  take  a  spoon  of  batter  and  let  your  hand 
shake  as  you  drop  into  the  lard.  Serve  warm  with  wine 
and  sugar,  or  sweet  cream. 

OLD-FASHIONED  YANKEE  DOUGHNUTS. 

Mrs.  H.  M.  Riddle,  Evans  ton. 

One  pint  milk,  one  teacup  yeast ;  put  yeast  in  milk, 
stir  in  flour  and  let  it  rise  over  night ;  in  the  morning  add 


VALUABLE   RECIPES.  359 

two  teacups  sugar,  one  teacup  lard,  two  eggs,  one  tea- 
spoon soda ;  work  in  flour  and  let  it  rise  very  light ;  add 
nutmeg  or  cinnamon  to  suit  taste. 

DOUGHNUTS. 

Mrs.  Benham. 
Two  cups  milk,  one  cup  sugar,  one-half  cup  butter, 
one-half  cup  lard,  one  cup  sponge  yeast,  two  eggs ;  add 
flour  to  make  a  stiff"  dough  ;  let  it  rise  ;  when  light  roll  it 
out,  and  after  they  are  cut  out  let  them  stand  on  the 
moulding  board  until  light.  Fry  in  hot  lard,  and  when 
hot  dip  them  in  pulverized  sugar. 

DOUGHNUTS. 

Mrs.  H.  W.  Loomis,  Rockford,  111. 
One  quart  new  milk,  four  eggs,  one  cup  of  yeast,  one 
cup  of  butter,  two  cups  of  sugar,  one  large  nutmeg ;  at 
night,  take  one  quart  scalding  milk,  and  stir  in  your  flour 
until  very  thick ;  beat  the  eggs  with  one  cup  of  sugar,  and 
add  the  butter  as  soon  as  it  can  be  done  without  scalding 
the  eggs ;  then  add  the  cup  of  yeast  and  let  it  rise  until 
morning.  In  the  morning  add  the  butter  and  sugar  that 
has  previously  been  stirred ;  then  the  nutmeg,  with  flour 
enough  to  make  it  as  stiff  as  soft  biscuit ;  let  it  rise  again. 
When  very  light,  roll  out  three-fourths  of  an  inch  thick, 
and  cut  with  a  small  cake  cutter;  let  them  stand  two 
hours  before  frying.     Roll  in  sugar  when  nearly  cold, 

DOUGHNUTS. 

Mrs.  L.  H.  Clement. 
One  cup  of  sugar,  one  and  one-half  of  sour  milk,  one- 


360  THE  HOME  COOK  BOOK. 

half  of  butter,  two  eggs,  and  one  teaspoon  of  soda;  flavor 
with  nutmeg. 

FEIED  CAKES. 

Mrs.  B.  J.  Seward. 
One  cup  of  sugar,  four  tablespoons  of  butter,   three 
eggs,  one  cup  sweet  milk,  one  teaspoon  soda,  two  of  cream 
tartar,  or  three  teaspoons  baking  powder;  roll  half  an 
inch  thick  after  mixing  soft,  and  fry  in  hot  lard. 

FEIED  CAKES. 

Mrs.  A.  Kesler,  Evanston. 
Two  quarts  unsifted  flour,  two  teaspoons  soda,  four  of 
cream  tartar,  two  of  salt,  two  eggs,  one-half  cup  shorten- 
ing, two  of  sugar,  milk  to  mix. 

CEULLEKS. 

Ella  Waggoner,  Toledo. 
Eight  heaping  tablespoons  sugar,  four  eggs,  four  table- 
spoons melted  butter,  two  tablespoons  milk,  and  two  of 
wine  (or  four  of  milk),  and  a  pinch  of  soda  dissolved  in 
water.     Fry  in  hot  lard ;  sprinkle  sugar  over  when  hot. 

CEULLEES. 

Mrs.  Fred.  A.  Arnold. 
Three  eggs,  two  cups  sugar,  one-half  cup  butter,  one 
cup  of  sweet  milk,  three  teaspoons  baking  powder ;  spice 
to  taste. 

EUSK  COOKIES. 

Mrs.  E.  A.  Forsyth. 
One  cup  melted  butter,  one  and  a  half  cups  sugar,  one 


VALUABLE   KECTPE8.  361 

cup  of  tepid  water,  two  teaspoons  Dr.  Price's  baking 
powder  mixed  well  with  sifted  flour ;  roll  out  very  thin, 
and  cut  with  a  round  cake  cutter,  baking  in  a  quick  oven. 

WATEK  COOKIES. 

Mrs.  F.  D.  Gray. 
One  cup  of  sugar,  one-half  of  butter,  one-half  of  water, 
caraway   seed,   wet  hard   and    roll    very   thin,   indeed ; 
sprinkle  with  sugar  after  putting  them  in  the  tins, 

LEMON  COOKIES. 

Ella  J.  Roe. 
One  pint  sugar,  one  cup  butter,  one  teaspoon  soda,  juice 
and  grated  rind  of  one  lemon.     Roll  soft  and  thin,  and 
bake  quickly. 

YANILLA  COOKIES. 

Mrs.  C.  S.  Bartlett. 
One  cup  of  butter  and  two  cups  of  sugar,  beaten  well ; 
one  cup  of  cold  water,  one  teaspoon  of  soda,  two  tea- 
spoons of  vanilla,  flour  to  make  a  very  stiff  dough.     Roll 
very  thin  and  bake  brown. 

BOILED  COOKIES. 

Mrs.  F. 
Boil  one  cup  of  milk,  two  of  sugar,  three  of  flour ;  cool 
it  off";  then  add  one  teaspoon  of  soda,  the  yolks  of  three 
«ggs;  cut  in  rounds  and  bake  in  a  quick  oven. 

EVEELASTING  COOKIES. 

Mrs.  John  Edwards,  Rock  ford. 
Two  cups  sugar,  one  of  butter,  three-fourths  of  sweet 


362  THE  HOME  COOK  BOOK. 

milk,  two  teaspoons  baking  powder ;  season  to  taste ;  rub 
butter  and  sugar  together;  then  add  two  eggs,  milk  and 
flour  to  make  a  soft  dough ;  roll  thin,  sprinkle  a  littl** 
sugar  over  the  top,  and  bake  in  quick  oven. 

COOKIES. 

Mrs.  Russell. 

One  cup  butter,  two  of  sugar,  one  of  sour  cream,  one 
teaspoon  soda,  two  of  cream  tartar,  three  eggs,  three 
tablespoons  caraway  seed,  a  little  nutmeg,  flour  enough 
to  form  a  soft  dough ;  roll  out  thin  and  bake  in  a  quicl» 
oven. 

COOKIES. 

Mrs.  Solomon  Thatcher,  Sr. 

Two  cups  of  sugar,  one  of  butter,  one  of  sour  cream, 
three  eggs,  beat  separately,  one  teaspoon  of  soda ;  beat 
cream  and  yolks  well  together,  then  mix  soft  and  roll  out 
very  thick ;  bake  in  a  quick  oven. 

COOKIES. 

Virginia  West,  Evanston. 

Two  eggs,  two  teacups  sugar,  one  teacup  butter,  one 
teacup  milk,  one  nutmeg,  one  teaspoon  cream  tartar,  one- 
half  teaspoon  soda ;  flour  to  roll. 

WHIG  JUMBLES. 

Mrs.  W.  H.  Ovington. 

One  teacup  and  a  half  of  butter;  three  teacups  of 
sugar,  one  cup  of  sour  cream,  four  eggs,  one  teaspoon  of 


VALUABLE   RECIPES.  363 

soda  dissolved  in  it,  six  cups  of  flour,  nutmeg ;  drop  in 
heaping  teaspoons  on  buttered  paper  in  pans. 

JUMBLES. 

Mrs.  W.  H.  Ovington. 

One  pound  of  butter,  one  pound  of  sugar,  six  eggs, 
grated  peel  of  a  fresh  lemon,  flour  sufficient  to  make  a 
soft  dough ;  put  in  teaspoons  in  papered  pans  ;  on  top  of 
each  cake  put  a  blanched  almond,  and  some  coarse  lumps 
of  crushed  sugar  before  baking. 

RICH  JUMBLES. 

Mrs.  Kate  Johnson. 

One-half  pound  butter,  one-half  pound  sugar,  two  eggs 
well  beaten,  three-quarters  pound  flour ;  have  plenty  of 
rolled  sugar  on  the  board,  and  work  little  lumps  of  the 
dough  (which  is  very  soft)  in  it;  make  into  little  rings, 
and  turn  them  over  into  buttered  pans  and  bake  with  care ; 
they  will  keep  for  two  or  three  months. 

EXCELLENT  JUMBLES. 

Mrs.  J.  H.  Brown. 

One  cup  butter,  two  cups  sugar,  one  cup  cream,  one 
teaspoon  soda,  one  egg,  a  little  bit  of  nutmeg,  flour  enough 
to  stiffen  it  so  as  to  bake  in  rings ;  bake  quickly. 

COCOANUT  JUMBLES. 

Mrs.  F. 

Two  cups  of  sugar,  one  of  butter,  two  eggs,  small  tea- 
spoon of  soda,  mixed  with  the  flour,  two  cups  of  cocoanct. 


364  THE   HOME   COOK   BOOK. 

JACKSON  JUMBLES. 

Mrs.  C.  A.  Rogers. 

One  cup  of  butter,  one  cup  cream,  three  cups  of  sugar, 
five  eggs,  five  cups  of  flour. 

SAND  TARTS. 

Mrs.  W.  H.  Ovington. 

One  pound  sugar,  three-fourths  pound  of  butter,  two 
eggs,  flour  enough  to  make  very  stiff":  roll  them  out  and 
wet  the  tops  with  whites  of  eggs,  then  put  two  almonds 
on  each  one ;  sprinkle  over  them  cinnamon  and  sugar. 

SUGAE  DROPS. 

Mrs.  H.  M.  Buell. 

One  pound  flour,  three-fourths  pound  of  sugar,  one-half 
of  butter,  four  eggs,  a  gill  of  rose  water.  To  be  baked  on 
paper.     This  will  make  sixty  drops. 

COCOANUT  DROPS. 

Mrs.  H.  M.  Buell. 

The  meat  of  one  cocoanut,  pared  and  grated,  weight  of 
the  same  in  sugar,  one-half  cup  of  flour,  white. 

NO  MATTERS. 

M.  A.  Bingham. 

Three  cups  sour  milk,  three  tablespoons  of  cream  or 
butter ;  one  cup  of  sugar ;  roll  about  the  size  of  a  plate, 
fry  in  hot  lard,  cover  each  with  nicely  seasoned  apple 
sauce  ;  lay  over  each  other. 


VALUABLE   RECIPES.  365 

CINNAMON  WAFERS. 

Mrs.  Beyer. 

Two  and  a  half  cups  of  sugar,  one-half  cup  butter, 
three  eggs,  one  tablespoon  cinnamon,  one-half  teaspoon 
soda;  put  in  enough  flour  to  roll  out. 

GINGER  CAKE. 

Mrs.  Mann,  Freeport. 

One  half  cup  butter,  one  of  molasses,  one  of  sugar,  one 
of  cold  water,  one  heaping  teaspoon  soda,  one  quart  of 
flour.  Ginger  and  salt  to  taste;  drop  on  the  tins  and 
bake  in  a  quick  oven. 

GINGER  COOKIES. 

Mrs.  J.  O.  Knapp. 

One  cup  of  sugar,  one  of  butter,  one  of  molasses,  two 
tablespoons  ginger,  and  two  teaspoons  saleratus  dissolved 
in  three  tablespoons  of  hot  water.     Bake  quickly. 

GINGER  SNAPS. 

Miss  Gilbert,  Evanston. 

One  cup  molasses,  one-half  of  sugar,  two-thirds  of 
butter,  one-half  of  water,  one  tablespoon  ginger,  one-half 
teaspoon  of  alum  dissolved  in  hot  water,  two  teaspoons 
saleratus,  dissolved  in  the  molasses ;  mix  the  whole,  with 
flour  enough  to  roll  out  nicely. 

GINGER  SNAPS. 

Mrs.  John  Edwards,  Rockford. 
One  cup  of  molasses ;  let  it  come  to  a  boil,  then  add 


366  THE  HOME  COOK  BOOK. 

two  teaspoons  of  soda,  when  cool;  mix  one  cup  of  butter, 
three-fourths  of  sugar,  and  two  eggs  well  together;  then 
add  your  molasses  and  two  tablespoons  of  water,  two 
tablespoons  ginger,  some  cinnamon,  and  some  cloves,  and 
allspice;  add  flour  and  roll  very  thin;  bake  in  a  quick 
oven. 


DRINKS. 


The  bubbling  and  loud  hissing  urn 
Throws  up  a  steaming  column  ;  and  the  cups 
That  cheer,  but  not  inebriate,  wait  on  each  ; 
So  let  us  welcome  peaceful  evening  in. 

—  COWPER. 

TEA. 

When  the  water  in  the  tea-kettle  begins  to  boil,  have 
ready  a  tin  tea-steeper;  pour  into  the  tea-steeper  just  a 
very  little  of  the  boiling  water,  and  then  put  in  tea,  allow- 
ing one  teaspoon  of  tea  to  each  person.  Pour  over  this 
boiling  water  until  the  steeper  is  little  more  than  half  full ; 
cover  tightly  and  let  it  stand  where  it  will  keep  hot,  but 
not  boil.  Let  the  tea  infuse  for  ten  or  fifteen  minutes 
and  then  pour  into  the  tea  urn,  adding  more  boiling  water, 
in  the  proportion  of  one  cup  of  water  for  every  teaspoon 
of  dry  tea  which  has  been  infused.  Have  boiling  water 
in  a  water  pot,  and  weaken  each  cup  of  tea  as  desired. 
Do  not  use  water  for  tea  that  has  boiled  long.  Spring 
water  is  best  for  tea,  and  filtered  water  next  best. 

TEA  A  LA  EUSSE. 

Pare  and  slice  fresh,  juicy  lemons  ;  lay  a  piece  iu  the 
(867) 


368  THE   HOME   COOK   BOOK. 

bottom  of  each  cup,  sprinkle  with  white  sugar  and  pour 
hot,  strong  tea  over.  Or  the  lemon  may  be  sent  around  in 
slices  with  the  peel  on.     No  cream  is  used. 

ICED  TEA  A  LA  EUSSE. 

To  each  glass  of  tea  add  the  juice  of  half  a  lemon  fill 
up  the  glass  with  pounded  ice  and  sweeten. 

COFFEE. 

Cleanse  the  coffee,  dry  and  roast  the  berries  evenly  but 
quickly,  until  they  are  browned  to  the  centre,  and  are  of 
a  dark  chestnut  color.  Grind  as  you  use  it,  keeping  the 
rest  in  a  closely  covered  glass  can.  Allow  one  heaping 
tablespoon  of  ground  coffee  for  every  person,  and  one  or 
two  over.  Mix  with  the  grounds,  a  part  or  whole  of  an 
egg,  according  to  the  amount  of  coffee  used.  Pour  boil- 
ing water  in  the  coffee-pot  before  using,  and  scald  it  well ; 
then  put  in  the  coffee  and  pour  over  half  as  much  water 
as  will  be  used.  Let  the  coffee  froth  up,  stir  down  the 
grounds,  and  let  it  boil  for  about  five  minutes ;  then  stand 
the  coffee-pot  where  it  will  be  hot  (but  not  to  boil  the 
coffee),  for  five  or  ten  minutes  longer.  Mocha  is  th? 
richest  and  most  delicate  flavored  coffee.  Old  Govern- 
ment Java  is  an  excellent  coffee,  and  more  economical 
than  Mocha.  An  excellent  authority  in  coffee  making 
allows  to  one  pound  of  Mocha  coffee,  five  quarts  of  water 
made  after  the  above  recipe. 

CHOCOLATE. 

Scrape  Baker's  chocolate  fine,  mix  with  a  little  cold 
water  and  the  yolks  of  eggs  well  beaten  ;  add  this  to  equal 


VALUABLE   KECIPE8.  369 

parts  of  milk  and  water,  and  boil  well,  being  careful  that 
it  does  not  burn.     Sweeten  to  taste  and  serve  hot. 

SODA  CKEAM. 

M.  G.  Rand. 
Two  and  one-half  pounds  white  sugar,  one-eight  pound 
tartaric  acid,  both  dissolved  in  one  quart  of  hot  water; 
when  cold,  add  the  beaten  whites  of  three  eggs,  stirring 
well;  bottle  for  use.  Put  two  large  spoons  of  this  syrup 
in  a  glass  of  cold  water,  and  stir  in  it  one-fourth  of  a  spoon 
of  bicarbonate  of  soda.  Any  flavor  can  be  put  in  th« 
syrup.     An  excellent  drink  for  summer. 

KASPBERKY  ACID. 

Mrs.  G.  W.  Pitkin. 
Dissolve  five  ounces  of  tartaric  acid  in  two  quarts  cA 
water ;  pour  it  upon  twelve  pounds  of  red  raspberries  in  i 
large  bowl ;  let  it  stand  twenty-four  hours ;  strain  it  with- 
out pressing ;  to  a  pint  of  this  liquor  add  one  and  a  half 
pounds  of  white  sugar;  stir  until  dissolves.  Bottle,  but  do 
not  cook  for  several  days,  when  it  is  ready  for  use.  Two 
or  three  tablespoons  in  a  glass  of  ice  water  will  make 
delicious  beverage. 

EASPBEERY  YINEGAR. 

Mrs.  W.  S.  Walker. 
To  four  quarts  red  raspberries,  put  enough  vinegar  to 
cover,  and  let  them  stand  twenty-foui-  hours ;  scald  and 
strain  it;  add  a  pound  of  sugar  to  one  pint  of  juice;  boil 
it  twenty  minutes,  and  bottle ;  it  is  then  ready  for  use  and 
will  keep  years.  To  one  glass  of  water,  add  a  great 
spoonful.     It  is  much  relished  b)  the  sick.     Very  nice. 


370  THE  HOME  COOK  BOOK. 

EASPBERKY  YINEGAR. 

Mrs.  Joseph  B.  Leake. 

Fill  a  jar  with  red  raspberries  picked  from  the  stalks. 
Pour  in  as  much  vinegar  as  it  will  hold.  Let  it  stand  ten 
days,  then  strain  it  through  a  sieve.  Don't  press  the  ber- 
ries, just  let  the  juice  run  through.  To  every  pint  add 
one  pound  loaf  sugar.  Boil  it  like  other  syrup;  skim, 
and  bottle  when  cold. 

BLACKBERRY  SYRUP. 

Mrs.  Bausher. 

To  one  pint  of  juice,  put  one  pound  of  white  sugar,  one- 
half  ounce  of  powdered  cinnamon,  one-fourth  ounce  mace, 
and  two  teaspoons  cloves ;  boil  all  together  for  quarter  of 
an  hour,  then  strain  the  syrup,  and  add  to  each  pint  a 
glass  of  French  brandy. 

LEMON  SYRUP. 

Mrs.  De  Forrest. 

Pare  off  the  yellow  rind  of  the  lemon,  slice  the  lemon 
and  put  a  layer  of  lemon  and  a  thick  layer  of  sugar  in  a 
deep  plate  ;  cover  close  with  a  saucer,  and  set  in  a  warm 
place.     This  is  an  excellent  remedy  for  a  cold. 

SPLENDID  GINGER  BEER. 

Mrs.  H.  L.  Bristol. 

Five  gallons  of  water,  one-half  pound  ginger  root  boiled, 
four  pounds  sugar,  one-eighth  pound  cream  tartar,  one 
bottle  essence  of  lemon,  one  ounce  of  tartaric  acid,  one 
quart  of  yeast. 


VAI.UABLE   KEOIPES.  371 

HOP  BEEK. 

Mrs.  Dickinson. 

One  handful  of  hops,  boil  an  hour,  strain,  and  add  one 
pint  of  molasses,  and  enough  water  to  make  two  gallons. 
When  milk-warm,  add  one  cup  or  cake  of  y^ast;  let  it 
stand  over  night ;  skim  and  pour  it  off  from  the  yeast  care- 
fully ;  add  one  tablespoon  of  wintergreen,  and  bottle  for  use. 


MISCELLANEOUS. 


What  does  cookery  mean  ?  It  means  the  knowledge 
of  all  fruits  and  herbs  and  balms  and  spices,  and  of  all 
that  is  healing  and  sweet  in  fields  and  groves,  and  savory 
in  meats.  It  means  carefulness,  and  inventiveness,  and 
watchfulness,  and  willingness,  and  readiness  of  appliance. 
It  means  the  economy  of  your  great  grandmother  and  the 
science  of  modem  chemists.  It  means  much  tasting  and 
no  wasting ;  it  means  English  thoroughness,  and  French 
art,  and  Arabian  hospitality ;  and  it  means,  in  fine,  that 
you  are  to  be  perfectly  and  always  ladies  —  loaf  givers ; 
and  as  you  are  to  see  imperatively  that  everybody  has 
something  pretty  to  put  on,  so  you  are  to  see  even  yet 
more  imperatively  that  everybody  has  something  nice  to 
eat.  —  RusKiN. 

GENERAL  HINTS. 

It  is  a  matter  of  great  convenience  to  have  a  covered 
tub  or  pail  of  sifted  flour  ready  for  use.  It  will  save 
half  the  time  in  an  emergency. 

Always  sift  soda,  when  not  dissolved  in  hot  water, 
through  a  fine  wire  sieve. 

Sugar  for  fried  cakes  should  be  dissolved  in  the  milk, 
to  prevent  the  cake  from  absorbing  the  lard  while  frying. 

(372) 


VALUABLE   KECIPES.  373 

Two  kinds  of  coffee  mixed,  (Java  and  Mocha,)  are  bet- 
ter than  one  alone  ;  but  should  be  browned  separately. 

Tea  should  never  be  boiled,  but  be  sure  that  the  watei 
boils  that  you  use  for  steeping.  From  three  to  five  min- 
utes is  sufficient  time ;  if  it  stands  longer  the  tea  is  apt  to 
lose  its  aroma  and  have  the  bitter  taste  of  the  leaf. 

An  old  housekeeper  of  fifty  years'  experience  thinks 
the  very  best  way  of  making  coffee,  is  to  use  the  National 
Pot,  no  egg ;  nothing  to  settle  is  required,  simply  use  a 
muslin  bag  and  let  the  water  boil  around  it  ten  or  fifteen 
minutes.  A  very  important  advantage  is,  that  none  of  the 
aroma  is  lost  by  standing.  If  the  "  gude  mon  "  of  the 
home  is  late  to  breakfast,  his  coffee  is  just  as  nice  and 
hot  as  when  first  made. 

When  bread  is  like  a  honey  comb  all  through,  is  the 
time  to  make  it  up  in  loaves.  When  the  [loaves  do  not 
retain  the  dent  of  the  finger,  it  is  ready  for  the  oven. 

When  meats  are  put  in  to  roast,  have  no  water  in  the 
pan.  When  they  begin  to  brown  is  time  enough  for 
water. 

Chicken  for  salad  is  nicer  cut  with  a  knife  than  chop- 
ped in  a  bowl,  and  the  celery  should  always  be  cut  with 
a  knife. 

If  you  would  be  a  true  economist,  do  not  burn  letters, 
envelopes,  etc.,  but  tear  them  across  once  or  twice,  and 
put  them  in  the  scrap  bag  for  the  rag  man. 

A  silver  spoon  put  into  a  glass  jar,  will  temper  it  so 
that  it  can  at  once  be  filled  with  anything  hot,  even  to  the 
boiling  point. 

Marion  Harland  says  that  putting  old  and  new  milk 


374  THE  HOME  COOK  BOOK. 

into  cake  will  have  a  tendency  to  injure  the  quality  of  the 
cake. 

A  caution  is  given  by  an  excellent  authority  not  to  put 
glass  goblets  that  have  held  mjlk,  into  hot  water,  as  this 
causes  the  milk  to  penetrate  the  glass  and  can  never  be 
removed. 

In  furnishing  your  house,  have  conveniences  for  put- 
ting away  food  for  preservation.  The  greatest  of  the 
many  advantages  to  be  derived  from  modern  cookery  are 
the  many  palatable  dishes  which  can  be  made  with  the 
remains  of  cold  meat,  a  few  bread  crumbs,  combined 
with  other  simple  ingredients.  It  has  often  been  observed 
that  a  French  housekeeper  can  supply  a  family,  with 
pleasing  and  nutritious  food,  of  that  which  forms  the 
waste  of  an  ordinary  American  household. 

We  cannot  recommend  too  strongly  to  young  house- 
keepers the  policy  of  mixing  the  sponge  for  bread  at 
night,  as  the  bread  will  thus  be  ready  for  baking  early  in 
the  morning.  Otherwise  bread-making  becomes  the 
dread  of  the  housekeeper  and  the  anxiety  of  the  whole 
day.  Prepare  the  potatoes  for  the  sponge  at  dinner,  or 
tea-time,  having  the  flour  sifted  in  the  bread  pan.  If  the 
yeast  is  rapid,  and  the  weather  warm,  do  not  mix  the 
sponge  until  late  in  the  evening.  In  cool  weather  this 
should  be  done  at  tea-time. 

Coffee  sacking  cut  into  the  shape  of  mats,  and  em- 
broidered about  the  borders  in  simple  patterns  with 
bright  worsted,  makes  very  pretty  and  useful  ornaments, 
especially  for  bed-room  service,  to  lay  in  front  of  dress- 
ing bureaus,  tables,  stands,  lounges,  etc,  thus  preventing 


VALUABLE   RECIPES.  375 

the  wear  of  carpets.  They  should  have  the  border 
threads  of  the  sacking  drawn  out,  to  form  a  fringe,  and 
are  best  lined  with  a  piece  of  old  carpet. 

Very  pretty  coverings  for  chair  covers  are  made  of 
Turkish  toweling,  trimmed  with  fine  colored  skirt  braid, 
stitched  neatly  on  and  embroidery  each  side,  forming 
stripes  alternately  of  braid  and  embroidery ;  or  a  border, 
with  embroidery,  each  side  of  the  braid,  and  a  monogram, 
or  small  piece  of  simple  embroidery  in  the  center. 

Many  pretty  fancies  may  be  produced  from  these  ma- 
terials, as  slipper  pockets,  comb  and  brush  pockets,  etc. 

An  oil  cloth  on  the  kitchen  floor  will  save  a  good  deal 
of  Bridget's  time.  It  is  easily  kept  clean  and  does  not 
absorb  dirt  and  grease. 

The  floors  of  all  closets  through  the  house  should  be 
covered  with  oil  cloth.  Dust  and  moths  are  not  thus 
harbored  as  when  carpets  are  used,  and  are  much  prettier 
than  a  bare  or  painted  floor. 

Instead  of  the  custom  so  common  of  putting  fresh 
newspapers  on  closet  and  pantry  shelves,  we  would  recom- 
mend the  pretty  marbled  oil  cloth,  which  is  used  for 
"  splashers,"  "  stand  covers,"  etc.  This  is  easily  cleaned, 
and  when  the  edge  is  finished  with  a  crocheted  border  of 
some  bright  colored  worsted,  it  has  a  pretty  effect  hang- 
ing over  the  edge  of  the  shelf. 

An  excellent  method  of  preserving  a  table-cloth  clean 
for  the  longest  time  is  to  lay  a  clean  towel  under  any 
spots  immediately  after  clearing  the  table,  then  wash 
the  table-cloth  with  a  fresh  clean  cloth  in  clean  soap  suds, 
then  rinse  it  with  clear  water,  dry  it  as  much  as  possible 


376  THE  HOME  COOK  BOOK. 

with  a  clean  dry  towel,  then  fold  and  lay  it  under  a  heavy 
weight.  In  this  way  a  table-cloth  may  be  made  to  last 
clean  for  a  long  time. 

The  tea-table  is  the  only  meal  where  the  table  may  be 
laid  without  a  cover.  An  excellent  fancy  are  the  pretty 
crocheted  mats  for  every  dish,  preserving  the  polished 
surface  of  the  table  from  being  defaced.  When  these 
are  used  a  large  oval  mat  for  the  tea  service  is  appro- 
priate. 

Do  not  use  a  salver  for  the  tea  service.  Fringed  nap- 
kins are  the  choice  for  this  meal. 

LIME  WATER. 

Mrs.  E.  B.   Lynde,  Milwaukee. 

One  of  the  most  useful  agents  of  household  economy, 
if  rightly  understood,  is  lime  water.  Its  mode  of  prepa- 
ration is  as  follows  :  Put  a  stone  of  fresh  unslacked  lime 
about  the  size  of  a  half-peck  measure  into  a  large  stone 
jar  or  unpainted  pail,  and  pour  over  it  slowly  and  care- 
fully, (so  as  not  to  slacken  too  rapidly,)  a  teakettle  full 
(four  gallons,)  of  hot  water,  and  stir  thoroughly;  let  it 
settle,  and  then  stir  again  two  or  three  times  in  twenty- 
four  hours.  Then  bottle  carefully,  all  that  can  be  poured 
off  in  a  clear  and  limpid  state. 

Uses. — It  is  often  sold  by  druggists  as  a  remedy  for 
children's  summer  complaints,  a  teaspoon  being  a  dose  in 
a  cup  of  milk,  and  when  diarrhoea  is  caused  by  acidity  of 
the  stomach,  it  is  an  excellent  remedy,  and  when  put  into 
milk  gives  no  unpleasant  taste,  but  rather  improves  the 
flavor. 


VALUABLE   RECIPES.  377 

When  put  into  milk  that  might  curdle  when  heated,  it 
will  prevent  its  so  doing,  and  can  then  be  used  for  pud- 
dings and  pies.  A  little  stirred  into  cream  or  milk,  after 
a  hot  day  or  night,  will  prevent  its  turning  when  used  for 
tea  or  coffee. 

It  is  unequaled  in  cleansing  bottles  or  small  milk  ves- 
sels, or  babies'  nursing  bottles,  as  it  sweetens  and  purifies 
without  leaving  an  unpleasant  odor  or  flavor. 

A  cupful,  or  even  more,  mixed  in  the  sponge  of  bread 
or  cakes  made  over  night,  will  prevent  it  from  souring. 

PEESERYING  AUTUMN  LEAVES. 

Mrs.  C.  H.  Wheeler. 

These  may  be  easily  preserved  and  retain  their  natural 
tints,  or  nearly  so,  by  either  of  the  following  methods : 
As  they  are  gathered  they  may  be  laid  between  the  leaves 
of  a  magazine  until  the  book  is  full,  and  left  with  a  light 
weight  upon  them  until  the  moisture  of  the  leaves  has 
been  absorbed  ;  two  or  three  thicknesses  of  paper  should 
intervene  between  the  leaves.  If  the  leaves  are  large  or 
in  clusters,  take  newspapers,  lay  them  on  a  shelf  and  use 
in  the  same  manner  as  above.  Then  dip  the  leaves  into 
melted  wax  (such  as  is  used  for  moulding  fruits,  etc.)  into 
which  you  have  put  a  few  drops  of  turpentine  and  lay 
upon  newspapers  to  harden  perfectly.  This  will  make 
the  leaves  pliable  and  natural  and  gives  sufficient  gloss. 
Great  care  should  be  taken  that  the  wax  is  of  right  tem- 
perature. This  can  be  ascertained  by  the  first  leaf  which 
is  dipped  in.  Draw  out  gently  over  the  pan  both  sides 
of  the  leaf  and  hold  it  up  by  the  stem.     If  the  wax  is 


378  THE   HOME   COOK   BOOK. 

too  hot  the  leaf  will  shrivel  —  if  too  cool  it  will  harden 
in  lumps  on  the  leaf. 

Another  method  is  to  iron  each  leaf  with  a  middling 
hot  iron  until  the  moisture  is  all  out  of  them.  Are  best 
without  varnish. 

SKELETON  LEAVES. 

Boil  the  leaves  in  equal  parts  of  rain  water  and  soft 
soap  until  you  can  separate  the  pulp  from  the  skin ;  take 
them  out  into  clear  water ;  lay  the  leaf  to  be  cleaned  on 
glass,  the  upper  side  of  the  leaf  next  to  the  glass ;  then 
with  a  tooth-brush  remove  all  pulp  and  skin,  turn  the 
leaf  and  repeat  the  process ;  when  thoroughly  done,  put 
the  leaf  to  bleach  in  this  solution :  One  pound  sal  soda, 
dissolved  in  five  pints  rain  water ;  one-half  pound  chlo- 
ride of  lime,  in  three  pints  water;  allow  twenty-four  hours 
for  the  latter  to  dissolve.  Strain  out  the  sediment,  and 
pour  the  clear  solution  of  lime  into  the  solution  of  sal 
soda.  The  result  will  be  a  thick  butter-milk  solution, 
otherwise  the  lime  was  not  strong  enough.  Filter  this 
until  it  is  perfectly  clear.  For  leaves,  use  one  part  of 
solution  to  one  part  of  water ;  for  ferns,  use  the  solution 
full  strength.  When  perfectly  white,  remove  to  clear 
water ;  let  stand  for  several  hours,  changing  two  or  three 
times;  the  last  water  should  be  a  little  blue;  float  out  on 
paper,  press  in  books  when  nearly  dry.  In  mounting  use 
mucilage  made  of  five  parts  of  gum  arabic,  three  parts 
white  sugar,  two  parts  of  starch ;  add  a  very  little  water, 
boil  and  stir  until  thick  and  white. 


VALUABLE   EECIPES.  879 

FOE  CEYSTALIZING  GEASS. 

Mrs.  Ludlam,  Evanston. 

Take  one  and  one-half  pounds  of  rock  alum,  pour  on 
three  pints  of  boiling  water ;  when  quite  cool,  put  into  a 
wide-mouth  vessel,  hang  in  your  grasses,  a  few  at  a  time. 
Do  not  let  them  get  too  heavy,  or  the  stems  will  not  sup- 
port them.  You  may  again  heat  alum  and  add  more 
grasses.    By  adding  a  little  coloring,  it  will  give  variety. 

CAMPHOE  ICE. 

Mrs.  A.  M. 

One  ounce  of  lard,  one  ounce  spermaceti,  one  ounce 
camphor,  one  ounce  almond  oil,  one-half  cake  of  white 
wax ;  melt  and  turn  into  moulds. 

CAMPHOE  ICE. 

Mrs.  Bartlett. 

One-half  ounce  each  of  camphor  gum  and  white  wax, 
spermaceti  and  sweet  oil;  melt  slowly  the  hard  ingre- 
dients and  then  add  the  oil. 

COLD  CEEAM. 

Mrs.  Anna  Marble. 

Four  ounces  sweet  almond  oil,  two  of  rose  water,  two 
of  white  wax,  two  of  cocoa  butter,  two  of  spermaceti; 
put  a  bowl  in  a  pan  of  boiling  water ;  cut  the  spermaceti, 
white  wax  and  cocoa  butter  in  small  pieces ;  put  them  in 
the  bowl,  also  the  oil  and  rose  water.  When  melted,  stir 
contents  until  cold. 


380  THB   HOME   OOOK   COOK. 

TO  BEAUTIFY  TEETH. 

Dissolve  two  ounces  of  borax  in  three  pints  of  boiling 
water,  and  before  it  is  cold,  add  one  teaspoon  of  spirits 
of  camphor;  bottle  it  for  use.  A  teaspoon  of  this  with 
an  equal  quantity  of  tepid  water. 

HAIK  TONIC. 

Mrs.  A.  M. 

One-half  ounce  sugar  of  lead,  one-half  of  lac  sulphur, 
one  quart  of  rose  water,  six  tablespoons  castor  oil. 

FOR  CLEANING  HAIE  BEUSHES. 

Mrs.  C.  H.  Wheeler. 

Use  spirits  of  ammonia  and  hot  water ;  wash  them  well 
and  shake  the  water  out,  drying  on  a  coarse  towel ;  they 
will  look  white  and  clean  as  new;  little  or  no  soap  is 
needed. 

TO  CLEAN  HAIE  BEUSHES. 

E.  A.  Forsyth. 

Do  not  use  soap,  but  put  a  tablespoon  of  hartshorn  into 
the  water,  having  it  only  tepid,  and  dip  up  and  down  until 
clean ;  then  dry  with  the  brushes  down,  and  they  will  be 
like  new  ones.  If  you  do  not  have  ammonia,  use  soda ; 
a  teaspoon  dissolved  in  the  water  will  do  very  well. 

JAPANESE  CLEANSING  CEEAM. 

One-fourth  pound  white  castile  soap,  three  ounces 
ammonia,  one  of  ether,  one  of  spirits  of  wine,  one  of 
glycerine;  cut  the  soap  fine  and  dissolve  in  one  quart 


VALUABLE  KBCTPES.  381 

rain  water ;  then  add  four  quarts  rain  water,  and  then  all 
the  ingredients.     For  cleansing  silks. 

FOR  CLOTHES  THAT  FADE. 

One  ounce  sugar  of  lead  in  a  pail  of  rain  water.  Soak 
over  night. 

TO  WASH  CALICO. 

Mrs.  Edward  Ely. 
Blue  calicoes  or  muslins  will  retain  their  color  if  one 
small  teaspoon  of  sugar  of  lead  is  put  into  a  pail  of  water 
and  the  articles  washed  in  the  water. 

BLACK  CALICOES. 

Wash  black  percales  or  calicoes  as  usual,  rinse  in  water 
with  a  strong  solution  of  salt.  This  will  prevent  black 
from  running,  and  also  colors. 

TO  WASH  WOOLEK  BLANKETS. 

Mrs.  J.  A.  Packard. 
Dissolve  soap  enough  to  make  a  good  suds  in  boiling 
water,  add  a  tablespoon  of  aqua  ammonia ;  when  scald- 
ing hot,  turn  over  your  blankets.  If  convenient,  use  a 
pounder,  or  any  way  to  work  thoroughly  through  the 
suds  without  rubbing  on  a  board.  Rinse  well  in  hot 
water.  There  is  usually  soap  enough  from  the  first  suds 
to  make  the  second  soft ;  if  not,  add  a  little  soap  and 
ammonia;  and  after  being  put  through  the  wringer,  let 
two  persons,  standing  opposite,  pull  them  into  shape ;  dry 
in  the  sun.  White  flannels  may  be  washed  in  the  same 
way  without  shrinking. 


382  THE  HOME  OOOK  BOOK. 

TO  WASH  WOOLEN. 

E.  A.  Forsyth. 

To  every  pail  of  water,  add  one  tablespoon  of  ammo- 
nia, and  the  same  of  beef  gall;  wash  out  quickly,  and 
rinse  in  warm  water,  adding  a  very  little  beef  gall  to  the 
water.  This  will  remove  spots  from  carpets,  making 
them  look  fresh. 

TO  WASH  CAEPETS. 

E.  A.  Forsyth. 

Spread  the  carpet  where  you  can  use  a  brush;  take 
Irish  potatoes  and  scrape  them  into  a  pail  or  tub  of  water 
and  let  them  stand  over  night,  using  one  peck  to  clean  a 
large  carpet ;  two  pails  of  water  is  sufficient  to  let  them 
stand  in,  and  you  can  add  more  when  ready  to  use ;  add 
two  ounces  of  beef  gall  and  use  with  a  brush,  as  to  scrub 
a  floor;  the  particles  of  potato  will  help  cleanse;  when 
dry,  brush  with  a  broom  or  stiff  brush. 

WASHING  FLUID. 

Mrs.  A.  P.  Iglehart. 

Nine  tablespoons  unslacked  lime,  two  pounds  of  sal 
soda,  four  quarts  water;  let  this  simmer  half  an  hour, 
then  bottle  up.     Take  a  small  teacup  to  a  boiler  of  water. 

WASHING  FLUID. 

Mrs.  A.  W.  D. 

One  pound  sal  soda,  one  pound  potash,  each  dissolved 
in  one  gallon  of  water  (separately);  then  mix  together 
and  bottled. 


VALUABLE   EECIFES.  383 

TO  MAKE  GOOD  STARCH. 

Mrs.  D. 

Mix  the  starch  with  cold  water,  add  boiling  water  until 
it  thickens,  then  add  dessert  spoon  of  sugar,  and  a  small 
piece  of  butter.  Makes  a  stiff  and  glossy  finish  equal  to 
laundry. 

AN  EXCELLENT  HARD  SOAR 

Mrs.  Kate  Johnson. 

Pour  twelve  quarts  soft  boiling  water  on  two  and  one- 
half  pounds  of  unslacked  lime ;  dissolve  five  pounds  sal 
soda  in  twelve  quarts  soft  hot  water ;  then  mix  and  let 
them  remain  from  twelve  to  twenty-four  hours.  Pour 
off  all  the  clear  fluid,  being  careful  not  to  allow  any  of  the 
sediment  to  run  off;  boil  three  and  one-half  pounds 
clean  grease  and  three  or  four  ounces  of  rosin  in  the 
above  lye  till  the  grease  disappears  ;  pour  into  a  box  and 
let  it  stand  a  day  to  stiffen  and  then  cut  in  bars.  It  is  as 
well  to  put  the  lime  in  all  the  water  and  then  add  the 
soda.  After  pouring  off  the  fluid,  add  two  or  three  gal- 
lons of  water  and  let  it  stand  with  the  lime  and  soda 
dregs  a  day  or  two.  This  makes  an  excellent  washing 
fluid  to  boil  or  soak  the  clothes  in,  with  one  pint  in  a 
boiler  of  water. 

CLEANING  SILVER. 

Mrs.  O.  L.  Parker. 

Never  put  a  particle  of  soap  about  your  silver  if  you 
would  have  it  retain  its  original  lustre.  When  it  wants 
polish,  take  a  piece  of  soft  leather  and  whiting  and  rub 


384  THE  HOME  COOK  BOOK. 

hard.  The  proprietor  of  one  of  the  oldest  silver  estab- 
lishments in  the  city  of  Philadelphia  says  that  house- 
keepers ruin  their  silver  in  soap  suds,  as  it  makes  it  look 
like  pewter. 

POLISH  FOE  ZINC  OR  TIN. 

Mrs.  Thos.  A.  HiU. 

To  three  pints  of  water  add  one  ounce  of  nitric  acid, 
two  ounces  of  emery,  and  eight  ounces  of  pumice  stone ; 
shake  well  together.  Any  druggist  will  fill  it  for  fifteen 
cents. 

STOYE  POLISH. 

Mrs.  O.  L.  Parker. 

Stove  lustre,  when  mixed  with  turpentine  and  applied 
in  the  usual  manner,  is  blacker,  more  glossy,  and  more 
durable  than  when  mixed  with  any  other  liquid.  The 
turpentine  prevents  rust,  and  when  put  on  an  old  rusty 
stove  will  make  it  look  as  well  as  new. 

TO  EXTRACT  INK. 

To  extract  ink  from  cotton,  silk  and  woolen  goods, 
saturate  the  spot  with  spirits  of  turpentine  and  let  it 
remain  several  hours  ;  then  rub  it  between  the  hands.  It 
will  crumble  away  without  injuring  either  the  color  or 
texture  of  the  article. 

TO  TAKE  INK  OUT  OF  LINEN. 

Dip  the  spotted  part  in  pure  tallow,  melted ;  then  wash 
out  the  tallow  and  the  ink  will  disappear. 


VALUABLE   RBOIPBe.  385 

PATENT  SOAP. 

Mrs.  Ludlam. 

Five  pounds  hard  soap,  one  quart  ley,  one-fourlh  ounce 
pearl-ash;  place  on  the  fire  and  stir  well  until  the  soap  is 
dissolved;  add  one-half  pint  spirits  turpentine,  one  giU 
spirits  hartshorn  and  stir  well.  It  is  then  fit  for  use.  The 
finest  muslin  may  be  put  to  soak  in  this  suds,  and  if  left 
for  a  time  will  become  beautifully  white.  A  small  portion 
of  soap  put  into  a  little  hot  water,  and  a  flannel  cloth  will 
save  hard  labor  and  a  brush  in  cleaning  paint.  One  who 
has  tried  it  thinks  it  worth  the  price  of  the  book. 

FOR  BLEACHING  COTTON  CLOTH. 

Mrs.  C.  H.  Wheeler. 

One  pound  chloride  of  lime,  dissolved  and  strained; 
put  in  two  or  three  pails  water ;  thoroughly  wet  the  cloth 
and  leave  it  in  over  night ;  then  rince  well  in  two  waters. 
This  will  also  take  out  mildew,  and  is  equally  good  for 
brown  cotton  or  white  that  has  become  yellow  from  any 
cause,  and  will  not  injure  the  fabric. 

TO  EEMOYE  TAR. 

Rub  well  with  clean  lard,  afterwards  wash  with  soap 
and  warm  water.    Apply  this  to  either  hands  or  clothing. 

JATELLE  WATER  FOR  MILDEW  STAINS. 

One  pound  of  chloride  of  lime,  two  of  washing  soda, 
two  gallons  of  soft  water ;  pour  one  gallon  of  boiling  water 
to  the  ingredients  to  dissolve  them,  adding  the  cold  water 
when  dissolved. 


386  THE  HOME  COOK  BOOK. 

COLORING  COTTON  CARPET  RAGS. 

Mrs.  S.  I.  Parker,  Channahon,  111. 

Blue. — For  five  pounds  of  cloth,  take  five  ounces  of 
copperas,  with  two  pails  of  water  in  a  tin  or  copper  boiler; 
set  it  over  the  fire  till  the  copperas  is  dissolved  and  it  be- 
gins to  heat,  then  put  in  the  cloth,  stirring  it  frequently 
till  it  boils,  one-half  or  three-fourths  of  an  hour;  then  re- 
move the  cloth  where  it  can  drain ;  pour  away  the  cop- 
peras water  and  take  two  ounces  of  prussiate  of  potash  in 
about  two  pails  of  water  in  the  same  vessel ;  when  it  is 
well  dissolved  and  hot,  put  in  the  cloth  from  the  copperas 
water,  stirring  it  thoroughly  till  it  boils,  one-half  an  hour, 
then  remove  the  cloth ;  add  (with  care  and  caution,  on 
account  of  the  spattering  which  ensues,)  one  tablespoon 
of  oil  of  vitroil,  and  stir  it  well  in  the  dye ;  replace  the 
cloth,  stirring  it  briskly  till  it  has  boiled  one-half  an  hour. 
Should  be  well  rinsed  and  washed  in  clear  water  to  pre- 
vent the  dye  from  making  it  tender  after  coloring. 

Yellow. — For  five  pounds  of  cloth,  dissolve  one-half 
pound  of  sugar  of  lead  in  a  tub  of  warm  water  and  twelve 
ounces  of  bichromate  of  potash  in  another  tub  of  cold 
water ;  soak,  rinse,  and  wring  the  cloth  in  the  lead  water 
first,  then  in  the  other,  and  return  from  one  to  the  other 
till  the  right  shade  of  color  is  obtained. 

Orange. — Dip  the  yellow  colored  cloth  into'strong  lime 
water — if  it  should  not  turn,  boil  it,  rinse  all  well. 

Green. — Put  your  blue  cloth  in  the  yellow  dye  in  the 
same  manner  as  for  coloring  yellow.  Old  calico  will  take 
a  darker  shade  of  blue  or  green  in  the  same  dye  with  the 
white  cloth. 


VALUABLE   KECIPE8.  387 

TO  BOIL  CORN  BEEF. 

Mrs.  E.  A.  Forsyth. 

Put  into  boiling  water  when  you  put  it  on  to  cook,  and 
do  not  take  it  out  of  the  pot  when  done,  until  cold.  This 
will  leave  the  meat  juicy,  instead  of  dry,  when  cold.    ' 

TO  PREVENT  RED  ANTS. 

Put  one  pint  of  tar  in  an  earthen  vessel,  pour  on  it  two 
quarts  of  boiling  hot  water,  and  place  it  in  your  closet. 

FOR  PRESERVING  EGGS. 

Mrs.  B.  F.  Adams. 

To  one  pint  of  unslaked  lime  and  one  pint  of  salt,  pour 
one  pail  of  boiling  water ;  when  cold,  pour  over  the  eggs, 
having  placed  them  in  a  jar  or  tub,  with  the  small  end  of 
the  egg  down. 

CLEANING  MARBLE. 

Mrs.  Gray, 

Dissolve  a  large  lump  of  Spanish  whiting  in  water  which 
has  previously  dissolved  a  teaspoon  of  washing  soda,  take 
only  sufficient  water  to  moisten  the  whiting,  and  it  will 
become  a  paste ;  with  a  flannel  cloth  rub  the  marble  well, 
leaving  it  on  for  a  while  and  repeating  the  process  two  or 
three  times,  if  necessary.  Wash  off  with  soap  and  water, 
then  dry  the  marble  well  and  polish  with  a  soft  duster. 

FURNITURE  POLISH. 

No.  I.  Shellac  varnish,  linseed  oil  and  spirits  of  wine, 
equal  parts.     No.  2.     Linseed  oil,  alcohol,  equal  parts. 


388  THE  HOME   OOOK   BOOK. 

No.  3.     Linseed  oil  five  ounces,  turpentine  two  ounces, 
oil  of  vitriol  one-half  ounce. 

CLEANING  WHITE  PAINT. 

Mrs.  C.  H.  Wheeler. 

Spirits  of  ammonia,  used  in  sufficient  quantity  to  soften 
the  water  and  ordinary  hard  soap,  will  make  the  paint 
look  white  and  clean  with  half  the  effort  of  any  other 
method  I  have  ever  tried.  Care  should  be  taken  not  to 
have  too  much  ammonia,  or  the  paint  will  be  injured. 

HAKD  SOAP. 

Mrs.  Mary  A.  Odell. 

Six  pounds  of  clean  grease,  six  pounds  of  sal  soda, 
three  pounds  of  stone  lime ;  slake  the  lime  and  put  it  into 
four  gallons  of  soft  water ;  add  the  sal  soda,  and  when 
dissolved  let  it  settle.  Pour  off  the  water  into  an  iron 
kettle,  and  add  the  grease  melted,  and  boil.  If  the  soap 
does  not  come  after  boiling  a  few  minutes,  add  more  soft 
water  till  it  is  of  the  consistency  of  honey.  Wet  a  tub 
and  pour  the  hot  soap  into  it.  When  cold,  cut  it  into 
pieces  and  lay  it  away  to  dry.  Always  make  soap  in  «p 
iron  kettle. 


THE    FIRELESS    COOKER 


Fireless  cooking  is  cooking,  as  is  obvious,  without  a 
fire.  This  statement  is  true  and  not  true,  for  the  fire- 
less  cooker  cannot  generate  heat,  and  foods  must  first 
be  raised  to  the  boiling  point  on  a  real  fire  and  instantly 
insulated  before  it  can  do  its  work.  The  first  fireless 
cookers  or  hay  stoves  were  boxes  packed  and  made  tight 
so  as  to  conserve  heat  by  insulation.  Heat  was  put  into 
food,  then  it  was  quickly  and  closely  shut  into  the  in- 
sulator and  did  not  lose  its  heat  for  many  hours.  Home- 
made boxes  were  often  made  so  perfectly  tight  that  the 
water  put  in  twelve  hours  earlier  would  be  found  boil- 
ing when  the  cover  was  taken  off. 

To  the  principle  of  insulation  has  now  been  added 
another,  that  of  radiation.  The  experimenters  first  used 
a  common  soapstone  griddle,  heated  over  the  fire,  and 
placed  in  their  box  or  insulating  oven.  This  enabled 
them  to  bake  as  well  as  to  boil  and  stew  by  this  method. 
The  manufacturers  make  little  radiators,  which  are  heated 
and  put  at  the  bottom  and  at  the  top  of  the  cooking 
space.  This  has  Increased  the  usefulness  of  the  cooker 
in  many  ways. 

Necessity  being  the  mother  of  Invention  and  of  adapta- 
tion, it  was  inevitable  that  the  fireless  cooker  should  come 

(389) 


390  THE  HOME  COOK  BOOK 

into  existence.  Some  inexpensive  method  of  long  and 
slow  cooking  was  needed  to  supplement  the  quick  and 
expensive  method  of  cooking  by  gas.  Long  cooking  makes 
food  more  digestible  and  of  better  flavor,  and  the  less 
expensive  foods  in  general  require  this  if  they  are  to  be 
used  at  all.  As  to  the  economy  of  fuel,  it  is  claimed  that 
a  saving  of  90%  of  gas  can  be  made  by  using  the  fireless 
cooker. 

The  principle  of  the  cooker  is  not  new.  The  hole  in  the 
ground  —  coals  being  retained  to  radiate  heat  —  the  brick 
oven  of  our  grandmothers,  the  bricks  of  which  were 
heated  by  building  a  fire  inside  and  then  raking  out  all 
but  a  few  of  the  coals  before  putting  in  the  food,  the 
French  peasant  way  of  cooking  in  the  hot  ashes,  and  even 
the  hay  stove  itself  —  long  ago  used  by  Norwegian  and 
German  women  —  were  the  predecessors  of  the  fine  cabi- 
nets, with  aluminum  utensils,  which  are  in  so  many  kitch- 
ens or  dining-rooms  to-day. 

Almost  anything  that  can  be  boiled  or  steamed  and 
many  things  that  can  be  baked  may  be  cooked  in  the 
fireless  cooker  with  a  great  saving  of  the  cook's  time 
and  labor  as  well  as  with  an  economy  of  fuel.  There 
is  a  saving  of  work  because  the  food  does  not  need  to 
be  watched  —  it  will  neither  bum  nor  boil  over.  Cook- 
ing utensils  do  not  wear  out  so  rapidly  when  used  in 
a  cooker  as  when  used  over  a  fire,  and  the  kitchen  is 
neither  hot  nor  filled  with  odors.  Onions,  turnip,  and 
cabbage  may  be  cooked  in  this  way  without  disseminating 
their  odors.  At  preserving  time  the  fireless  cooker  is 
considered  a  great  boon. 


VALUABLE  RECIPES  391 

Meat  soup  stocks,  the  cereals,  the  dried  fruits  and 
vegetables,  puddings,  boiled  beef  (fresh  and  corned), 
stews  and  their  many  relatives,  and  escalloped  foods,  re- 
quire to  be  cooked  slowly  and  long  and  at  a  lower  than 
boiling  temperature,  212  degrees  F.,  and  this  may  best 
be  done  in  the  fireless  cooker.  Albuminous  and  starchy 
foods  are  for  the  most  part  made  hard  and  indigestible 
if  cooked  at  the  boiling  temperature,  and  are  best  when 
it  is  no  more   than   167   degrees  or  a  little  more. 

Cooking  is  coming  to  be  an  exact  science  and  the 
fireless  cooker  cannot  be  used  without  the  exercise  of 
much  skill  and  care.  For  the  most  part,  in  adapting  a 
recipe  of  something  made  to  be  cooked  in  a  range  with 
coal  or  wood,  it  is  necessary  to  remember  that  it  will  take 
two  or  three  times  as  long  to  cook  in  the  fireless  cooker 
as  it  does  in  the  other  way. 

Some  of  the  advertisements  for  these  cookers  would 
lead  a  cook  to  believe  that  she  could  put  in  any  combina- 
tions of  foods  and  leave  them  cooking  for  any  length  of 
time,  while  she  goes  about  other  duties.  But  this  is  not 
true.  There  are  some  foods  which  cannot  be  overcooked, 
but  there  are  others  which  are  decidedly  Injured  if  left 
even  to  the  lesser  heat  of  the  fireless  cooker  too  long. 
Those  who  have  worked  long  over  this  method  of  cook- 
ing, and  have  the  greatest  faith  in  it,  have  a  complete 
and  classified  time  table  covering  everything  that  may  be 
cooked  In  the  fireless,  with  a  recognition  of  all  the  things 
or  conditions  that  may  make  modification  necessary. 


392  THE   HOME   COOK  BOOK 

SOUP  STOCKS. 

Soup  stock,  either  seasoned  or  unseasoned,  may  be 
cooked  in  the  fireless  cooker.  If  a  brown  stock  is  wanted 
the  meat  should  be  browned  in  drippings  as  for  any  good 
stew,  cold  water  added  in  the  right  proportions  and  suf- 
ficient to  fill  the  utensil  it  is  cooked  in,  and  the  whole 
slowly  heated  and  carefully  skimmed  before  it  is  put  into 
the  cooker  and  left  there  for  ten  or  twelve  hours.  It 
should  be  clear  and  have  boiled  ten  or  fifteen  minutes 
before  it  is  taken  from  the  stove.  It  should  be  skimmed 
and  reheated  before  the  vegetables  are  put  in.  Then  it 
should  be  raised  to  the  boiling  point  again  and  put  into 
the  cooker  for  an  hour  or  two  longer.  For  an  unsea- 
soned soup  stock  it  is  recommended  that  the  meat,  after 
it  is  thoroughly  washed,  be  allowed  to  stand  in  cold  water 
half  an  hour  before  it  is  put  on  the  stove.  For  one 
shin  of  beef  about  four  quarts  of  water  are  required.  If 
beef  is  used  from  the  shin  or  the  middle  of  the  round 
or  the  neck,  five  quarts  of  water  or  a  little  more  will 
be  needed  for  six  pounds  of  beef.  The  fireless  cooker 
is  not  adapted  to  cooking  very  small  quantities  of  any- 
thing, unless  the  small  quantity  is  put  in  a  pail  set  inside 
of  the  regular  utensil,  which  must  be  filled  with  hot 
water. 

CEEEALS. 

For  those  who  wish  to  have  a  cooked  cereal  for  break- 
fast, the  fireless  cooker  has  become  well-nigh  indispens- 
able. Oatmeal,  for  instance,  cooked  thus  will  neither 
scorch  nor  boil  dry,  nor  will  It  need  to  be  stirred.   Cereals 


VALUABLE  EECIPES  393 

in  general  need  to  be  cooked  until  they  are  slightly  thick- 
ened before  they  are  put  into  the  cooker,  otherwise  they 
will  be  too  dense  and  solid.  These  foods  in  particular 
need  to  be  cooked  at  less  than  a  boiling  temperature, 
and  are  enormously  improved  in  flavor  by  long  and  slow 
cooking,  and  far  more  digestible. 

DEIED  VEGETABLES. 

It  is  now  recognized  that  peas,  beans,  and  lentils  — 
everything  that  grows  in  a  pod  —  have  the  nitrogenous 
elements  that  we  have  believed  we  could  only  get  from 
a  meat  diet,  and  that  they  furnish  these  in  large  quanti- 
ties and  at  much  less  expense  than  when  we  get  them 
from  meats.  To  offset  this  has  been  the  time  required 
for  their  cooking  and  the  consequent  expense.  In  a  fam- 
ily of  vegetarians  the  bean  soups  are  indispensable.  The 
famous  swimmer,  Ahnette  Kellerman,  who  eats  no  meats 
because  she  must  keep  supple,  especially  recommends  the 
thick  soups  —  the  cream  soups  and  the  purees.  Beans  and 
peas  are  the  most  common  foundation  for  these.  They 
must  be  soaked  beforehand  as  usual.  The  common  recipes 
say  soak  overnight  but  one  of  the  leading  cooks  in  the 
United  States  says  soak  for  forty-eight  hours,  in  order 
to  bring  out  their  full  flavor.  Under  the  latter  circum- 
stances of  course  the  water  needs  to  be  very  pure,  or 
changed  once  or  twice,  and  they  should  be  covered  to 
keep  out  any  dust.  All  the  flavorings  and  vegetables 
are  put  In  with  the  beans  or  peas  or  lentils,  when  the 
soup  is  started  on  the  stove  —  there  should  be  two  quarts 
of  water  to  a  pint  of  beans,  a  quarter  less  for  Lima  beans 


394  THE   HOME   COOK  BOOK 

—  and  they  should  remain  in  the  cooker  from  nine  to 
twelve  hours. 

BOILED  BEEF. 

Corned  beef,  which  is  so  seldom  well  cooked,  may  be 
beautifully  done  in  the  fireless  cooker.  A  rather  large 
piece  may  be  cooked  most  advantageously,  and  the  cook 
who  is  most  particular  picks  out  her  own  beef,  eight  or 
ten  pounds  of  rump,  and  has  it  put  in  pickle  for  two, 
three,  or  four  days  as  best  pleases  her.  To  cook  this  in 
a  cooker  it  should  be  simmered  on  the  stove  for  thirty  or 
forty  minutes  after  it  has  been  carefully  washed.  It 
should  be  in  the  cooker  for  ten  or  twelve  hours. 

CHICKEN. 

Chicken  may  be  stewed,  fricasseed,  braised,  and  jellied 
to  advantage  in  the  cooker.  For  most  of  these  dishes 
it  is  prepared,  cut  up,  and  boiled  for  ten  minutes  or  so 
in  salted  water  and  then  put  in  the  cooker  for  ten  hours. 
If  it  is  not  then  tender  it  is  boiled  again  and  then  cooked 
six  or  eight  hours  longer.  Nothing  is  lost  by  escaping 
steam  and  the  stock  may  be  used  to  great  advantage. 

GREEN  VEGETABLES. 

Green  vegetables  should  always  be  put  on  to  cook  in 
boiling  water,  despite  the  fact  that  one  of  the  makers  of 
a  much  advertised  cooker  gives  contrary*  directions.  The 
starches  of  vegetables  are  easily  dissolved  out,  and  as 
these  and  water  are  the  main  constituents,  it  is  not  neces- 
sary to  enlarge  upon  the  fact  that  as  much  as  possible 


VALUABLE  BECIPES  395 

should  be  retained.  For  such  a  vegetable  as  old  beets 
the  fireless  cooker  is  an  especial  economy.  A  good  deal 
of  water  ought  to  be  used  in  cooking  onions  —  to  a  quart 
of  onion  four  quarts  of  water. 

STEAMED  BREADS  AND  PUDDINGS. 

If  the  cooker  is  a  good  one  it  affords  an  excellent 
means  for  steaming  breads  and  puddings.  Those  who 
have  made  their  own  hay  boxes  have  devised  a  great 
number  of  ways  for  managing  these  matters. 

DRIED  FRUITS. 

The  prune  is  especially  Improved  by  long  cooking. 
Dried  fruits  must  be  washed  very  carefully  and  often 
many  times  in  order  to  get  them  thoroughly  clean,  and 
soaked  for  twelve  hours.  Add  two  cups  of  water  to  one 
of  fruit.  The  varying  amounts  of  sugar  needed  should 
In  most  cases  be  cooked  in. 


THE    CASSEROLE 


The  casserole  is  a  simple  covered  dish  made  of  fire- 
proof pottery.  It  is  counted  as  among  the  very  newest 
and  most  aesthetic  of  developments  among  cooking  and 
table  wares.  But  it  is  not  a  new  thing  under  the  sun 
for  this  same  sort  of  a  dish,  in  its  coarser  forms  and  with 
a  heavy,  coarse,  round  handle  which  was  continuous  with 
it,  was  used  generations  ago  by  the  French  peasants  whose 
custom  it  was  to  imbed  it  in  the  ashes  at  night  so  as  to 
have  their  breakfast  all  ready  for  them  in  the  morning. 
The  cooking  principle  of  the  dish  is  the  same  as  that  of 
the  fireless  cooker  —  long  and  slow  cooking. 

It  is  possible  to-day  to  buy  the  coarse,  rather  homely 
—  so  homely  as  to  be  pretty,  some  one  has  said  —  heavy- 
handled  thing  such  as  the  very  poor  French  people  used. 
From  the  low  price  paid  for  these  one  may  go  all  the 
way  up  through  a  range  of  prices  to  those  costing  many 
dollars.  The  great  cost  of  the  most  expensive  is  in 
their  table  frames,  which  are  often  very  finely  finished 
and  made  of  silver,  copper,  or  platinum.  The  earth- 
enware for  these  is  beautifully  enamelled  and  colored,  but 
the  food  cooked  in  the  coarser  ware,  everything  else 
being  equal,  has  the  finer  flavor. 

These  dishes  vary  in  shape  and  size  and  are  round, 
oval,  oblong,  high,  and  low.    They  are  mostly  of  family 

(396) 


VALUABLE  KECIPES  397 

size  but  some  of  them  are  for  individuals.  They  are 
especially  recommended  as  being  not  only  attractive  but 
sanitary  and  durable,  and  possessed  of  the  old-fashioned 
usefulness.  For  informal  table  service  the  quite  com- 
mon casserole  of  brown  cooking  vi^are,  with  other  things 
to  match,  is  taken  directly  from  oven  to  table;  usually 
with  a  napkin  around  it  to  keep  in  the  heat  as  well  as 
for  appearance's  sake.  In  this  way  not  a  bit  of  the  flavor 
of  the  vegetable  or  meat  is  lost. 

The  name  of  this  utensil  is  French,  and  the  term  "en 
casserole"  is  used  to  describe  the  sort  of  cooking  for 
which  it  Is  used.  As  the  fowl  was  the  great  meat  of  the 
French  it  is  natural  that  in  cooking  this,  both  in  their 
soup  pot,  which  was  of  earthenware  with  a  cover,  and 
in  their  casserole,  they  should  attain  perfection.  All  kinds 
of  fowl  and  game  are  among  the  most  delicious  things 
that  can  be  prepared  in  this  way,  but  there  are  many 
delicious  combinations  of  meat  and  vegetables,  meat  and 
macaroni  or  rice  so  prepared.  Vegetables  cooked  en  cas- 
serole may  be  made  very  savory. 

CHICKEN  EN  CASSEROLE. 

Clean  and  joint  a  tender  spring  chicken.  Put  into  a 
frying  pan  three  tablespoons  of  butter  and  fry  in  this 
a  small  onion  and  a  carrot,  both  cut  into  tiny  dice.  When 
these  are  lightly  browned  turn  them  into  the  casserole 
and  add  to  them  two  cups  of  clear  soup  stock  in  which 
a  bay  leaf  and  a  little  thyme  have  been  boiled  and  re- 
moved. Lay  the  jointed  chicken  in  this  liquid,  fit  the 
cover  closely  and  put  the  casserole  In  the  oven-    It  should 


398  THE  HOME   COOK  BOOK 

cook  for  one  hour  with  a  very  steady  fire.  At  the  end 
of  this  time  stir  in  a  dessertspoonful  of  tomato  catsup, 
cover  and  cook  for  half  an  hour  longer.  Then  add  two 
dozen  small  French  mushrooms,  which  have  previously 
been  stewed  ten  minutes,  season,  and  leave  uncovered 
long  enough  for  the  chicken  to  brown.  The  French  al- 
ways add  a  glass  of  sherry  or  some  other  wine  to  flavor 
their  gravy. 

MUTTON  CHOPS  EN  CASSEROLE. 

Melt  two  tablespoons  of  butter,  add  three  slices  of 
onion  and  saute  in  it  chops  from  shoulder  of  mutton. 
Put  in  a  casserole  a  quarter  cup  each  of  turnips,  celery, 
and  onion,  lay  the  chops  on  top  of  these  vegetables  and 
add  a  cup  of  stock  or  hot  water.  Cover  and  cook  about 
one  and  one-half  hours,  then  season  with  a  saltspoon  of 
salt,  an  eighth  of  pepper,  add  four  potatoes  cut  in  slices 
and  parboiled,  and  more  stock  if  necessary.  Cover  and 
cook  until  tender,  then  remove  cover  and  brown  chops  and 
potatoes.  Serve  from  the  casserole,  with  cinnamon  noodles 
made  as  follows:  Mix  one  egg  stiff  with  flour  and  add 
a  pinch  of  salt.  Roll  thin  and  let  dry  for  one-half  hour. 
Cut  in  half-inch  strips  and  put  in  boiling  water  for  fif- 
teen minutes.  Drain  and  put  in  an  earthen  dish,  sprinkle 
with  cinnamon,  and  bake  one-half  hour. 


VALUABLE  RECIPES  399 

BEEF  EN  CASSEROLE. 

One  pound  of  round  steak,  the  best  cut,  and  a  bunch 
of  soup  vegetables  —  celery,  parsley,  turnip,  carrot,  par- 
snip, and  onion.  After  trimming  the  steak  cut  it  into 
pieces  one  inch  square,  and  saute  in  hot  drippings.  Put 
into  the  greased  casserole  a  layer  of  vegetables  cut  into 
dice,  with  five  or  six  small  onions,  and  on  the  layer  of 
vegetables  place  the  meat  and  cover  with  another  layer  of 
vegetables.  Pour  over  the  whole  one  pint  of  soup  stock 
which  has  been  slightly  thickened  and  seasoned,  then  bake 
in  a  fairly  hot  oven  for  one  and  a  quarter  hours. 

POTATOES  EN  CASSEROLE. 

Boil  twelve  medium-sized  potatoes  in  their  skins.  Pare, 
place  on  a  board  and  chop  with  a  knife,  season  with  salt 
and  pepper  and  one  sweet  Spanish  pepper,  diced,  with  just 
a  suspicion  of  onion  rubbed  on  the  casserole.  Sift  one 
tablespoon  of  flour  through  the  potatoes,  add  a  sprinkle 
of  paprika.  Put  in  casserole,  add  a  generous  piece  of 
butter,  fill  up  with  rich  milk,  or  better,  cream,  cover,  and 
cook  until  a  rich  sauce  is  formed.  Just  before  serving 
take  off  cover  and  brown.  If  desired,  some  cheese  may 
be  sprinkled  over  the  top. 


SUNDAY  NIGHT   SUPPERS 


There  is  a  quite  general  sentiment  that  the  Sunday 
dinner  should  be  the  best,  the  most  conventional  and 
attractively  served  of  any  of  the  w^eek.  On  the  other 
hand  the  Sunday  night  supper  is  regarded  as  the  most 
unconventional  meal  of  that  period.  As  the  Sunday 
dinner  is  heavy,  so  this  follovv^ing  meal  must  be  light,  at- 
tractive, and  dainty,  yet  simple. 

Modern  hospitality  and  especially  the  easy,  informal, 
social  Sunday  life  in  both  country  and  city  to-day  have 
led  to  this  being  a  guest  meal,  not  usually  for  guests  who 
are  invited  long  beforehand,  except  in  some  informal  way, 
but  those  who  drop  in  for  a  call  or  are  invited  casually  by 
members  of  the  family.  It  is,  therefore,  difficult  to  plan 
for  anything  but  dishes  that  may  be  easily  prepared,  and 
over  and  over  if  necessary,  for  this  supper,  since  only  one 
or  two  beside  the  family  may  partake  of  it,  or  a  dozen 
more,  according  to  the  social  popularity  of  the  different 
members  of  the  family  and  their  following  of  friends. 

The  initial  supplies  that  make  it  possible  to  get  up  an 
attractive  meal  are  mostly  of  a  staple  sort  and  the 
housewife  must  see  that  these  are  in  full  complement  in 
her  pantry.  Perhaps  the  very  first  and  most  important 
of  these  is  bread.  With  a  supply  of  bread  what  may  one 
not  prepare  that  is  suitable  for  a  Sunday  night  supper 

(400) 


VALUABLE  RECIPES  401 

or  lunch  ?  Simple  bread  and  butter  sandwiches,  especially 
if  the  bread  is  homemade,  are  quite  incomparable,  with  a 
cup  of  hot  chocolate, —  far  better  than  any  cake  that  can 
be  made  and  almost  universally  preferred. 

As  a  supplement  to  the  bread  with  its  great  possibilities 
there  is  the  cracker,  not  as  useful  as  the  bread,  but  an 
excellent  second.  For  little  relishes  and  the  pastes  of 
meat  or  fruit  it  is  almost  indispensable,  and  may  be  used 
in  many  places  where  the  toasted  bread  would  be  tastier 
and  daintier,  especially  with  chafing  dish  viands. 

Some  of  the  other  initial  supplies  are  eggs,  cheese,  milk, 
chocolate,  fresh  fruit,  cold  meats  and  fish,  bacon  and  let- 
tuce, with  canned  and  preserved  things  in  any  quantity. 
The  marmalades  are  especially  good  for  this  meal.  With 
bacon,  so  easily  and  quickly  cooked,  no  end  of  things 
may  be  done.  As  it  is  the  real  basis  of  the  expensive 
club  sandwich,  or  at  least  an  equal  of  the  cold  chicken, 
so  it  may  be  adapted  in  sandwiches  of  several  sorts  and 
in  little  pieces  is  a  most  effective  addition  to  cold  vege- 
table salads  or  even  to  lettuce  alone.  The  lettuce  is  al- 
most indispensable,  because  it  makes  so  cool  and  agree- 
able a  garnish  for  a  great  number  of  things  as  well  as 
the  necessary  ingredient  of  the  salad.  Those  who  know 
how  to  get  a  good  deal  out  of  foods  and  never  waste  a 
bit  eat  a  dainty  lettuce  leaf  with  salt  only,  and  think  it 
good.  Of  course  there  are  other  green  things,  like  cress 
and  parsley,  that  one  does  well  to  have  on  hand. 

With  these  supplies  mentioned  it  is  possible  to  em- 
broider any  number  of  patterns  in  dishes  according  to 
the  ingenuity  and  skill  of  the  one  who  handles  them. 


402  THE  HOME  COOK  BOOK 

The  chafing  dishes  whose  popularity  seemed  at  one  time 
waning  have  now  come  back  with  renewed  usefulness, 
since  so  many  daughters  of  the  rich  are  taking  an  interest 
in  learning  to  cook  and  like  to  make  a  show  of  their  skill. 
Of  course  this  utensil,  with  the  necessary  supplies,  makes 
a  housewife  always  ready  for  the  chance  caller.  Not  only 
Welsh  rarebit,  but  rarebits  of  many  names,  and  no  end  of 
other  things,  may  be  concocted.  It  is  not  unusual  to  have 
the  chafing  dish  near  the  piano  and  on  this  latter  to  have, 
on  an  appropriate  cover,  eggs,  flour,  seasonings,  and  little 
dishes  of  foods  and  cans  of  various  sorts,  that  the  guests 
may  assist  in  the  preparation  of  some  really  rare  dainty. 
There  is  a  delight  in  fine  cooking  utensils  to-day  that 
the  manufacturers  are  doing  their  noblest  to  foster,  and 
there  Is  no  meal  for  which  these  may  so  appropriately  be 
used  as  for  the  Sunday  evening  supper. 

PUMPERNICKEL  SANDWICHES. 

Slice  pumpernickel  bread  thin  and  cut  these  slices  in 
half.  Butter  two  slices  of  white  bread  of  the  same  size 
as  the  half  slices  and  place  the  pumpernickel  between. 
This  makes  a  very  attractive  sandwich,  which  the  most 
exclusive  caterers  find  much  service  for. 

LEMON  SANDWICH. 

One  of  the  tastiest  sandwiches  and  the  most  health- 
ful one  may  put  his  teeth  into  is  the  lemon  sandwich. 
Pare  the  lemon  and  with  a  sharp  knife  cut  it  into  thin 
slices.  Put  these  between  buttered  slices  of  bread  with 
sugar  to  taste. 


VALUABLE  KECIPES  403 

PINEAPPLE  SANDWICHES. 

For  almost  any  of  the  sandwiches  made  the  bread  may 
be  toasted  and  unless  it  is  very  fresh  and  good  it  is  better 
this  way.  The  bread  or  the  toast  may  also  be  made 
daintier  by  cutting  it  into  fancy  shapes  —  the  simple  bars 
or  triangles,  in  which  case  there  is  no  loss,  or  into  circles, 
crescents,  stars,  etc.,  with  a  cutter.  For  the  pineapple 
sandwich  the  bread  may  be  toasted  and  the  fruit  sliced 
thin,  cut  into  whatever  shape  the  bread  is,  with  the 
same  cutter.  Powdered  sugar  should  be  used  on  the 
fruit. 

HALIBUT  MOULDS. 

Almost  any  cold  fish  may  be  used  to  advantage  with 
sauce  of  melted  butter.  If  no  cold  meat  is  on  hand 
a  slice  of  halibut  may  be  boiled  in  the  chafing  dish  with  a 
seasoning  of  a  bay  leaf  cooked  with  it  a  few  minutes, 
a  little  green  pepper,  salt,  and  a  sprinkle  of  white  pepper, 
and  then  broken  up  for  the  moulds  which  may  be  cooked 
in  the  chafing  dish.  Allow  the  white  of  one  egg  for  each 
mould,  stir  this  into  the  fish  with  a  little  fine  cracker 
crumbs  to  make  the  mould  keep  its  shape.  A  little  pap- 
rika and  whatever  other  seasoning  may  be  desired  may  be 
used  with  this.  The  moulds  should  be  well  greased  — 
small  ones  are  best  for  this  really  hearty  bit  of  food. 
Strips  of  green  pepper  may  be  used  across  the  bottom  and 
sides  of  the  mould  or  an  egg  may  be  cooked  in  the  middle 
of  the  fish.  An  excellent  sauce  to  serve  with  this  is  made 
like  a  plain  white  sauce,  two  level  tablespoons  of  butter 
and  two  of  flour  cooked  together,  with  a  cup  of  milk, 
and  finally  a  half-pound  of  American  cheese  added,  with  a 


404  THE  HOME   COOK  BOOK 

little  paprika.  This  latter  sauce  may  be  thick!'  enough  to 
use  when  it  is  cold  for  a  sandwich  filling,  for  which  pur- 
pose it  is  very  good. 

CHEESE  BALLS. 

Cottage  or  Neufchatel  cheese  may  be  made  into  little 
balls  and  dipped  in  chopped  parsley  decorated  with  pi- 
mento for  a  very  pretty  salad.  Another  cheese  ball  may 
be  made  by  grating  one  and  one-half  cups  of  cheese  and 
mixing  with  it  two  level  tablespoons  of  flour,  a  little 
paprika  or  even  cayenne  pepper,  one-fourth  teaspoon  of 
salt,  and  the  whites  of  three  eggs.  Stir  all  these  ingre- 
dients together  thoroughly  and  shape  into  balls,  then  roll 
in  beaten  yolk  of  eggs  and  cracker  crumbs  and  fry  in  hot 
lard.  This  amount  will  make  two  dozen  balls  and  they 
may  be  used  with  various  salads. 

VEGETABLE  SALADS. 

It  is  only  within  recent  years  that  we  have  learned  how 
good  cold  beet  is  with  a  French  dressing.  The  small 
beets  make  the  prettier  salad  if  the  vegetable  is  sliced. 
If  the  beets  are  large  they  should  be  chopped  and  put  in 
a  small  mould,  with  butter,  while  they  are  warm.  The 
beet  thus  prepared  will  hold  its  shape  when  poured  out 
on  a  lettuce  leaf.  Cold  and  canned  asparagus  makes  the 
very  daintiest  of  quick  salads  to  be  served  with  a  French 
dressing.  A  macedoine  of  all  the  vegetables,  put  up  in 
glass  bottle  by  the  French  and  sold  at  a  very  high  price, 
but  easily  prepared  in  the  home,  is  also  very  good  served 
in  this  way. 


VALUABLE  RECIPES  405 

ASPIC  JELLIES. 

The  meat  or  vegetable  aspics  are  pretty  dishes  for  the 
Sunday  night  supper.  To  make  a  tomato  aspic  use  one- 
half  can  of  tomatoes,  three  cloves,  one-half  teaspoon  salt, 
one  stick  of  celery.  Stew  twenty  minutes  and  strain 
through  a  fine  sieve.  Soak  one  heaping  tablespoon  gelatin 
in  half  a  cup  of  cold  water  and  stir  until  dissolved.  Add 
this  gelatine,  with  the  juice  of  half  a  lemon,  to  the  hot 
mixture  of  tomatoes.  Pour  jelly  glasses  half  full  and  set 
aside  to  harden. 

ANGELICA. 

Cut  up  one  orange,  one  banana,  one  apple,  twelve  dates, 
and  add  some  chopped  nuts.  Pour  over  the  mixture  four 
tablespoons  of  water,  four  of  sugar,  and  the  juice  of  one- 
half  lemon.  Allow  the  mixture  to  stand  on  ice  until 
ready  to  serve. 

BANANA  FLUFF. 

Peel  one-half  dozen  bananas,  rub  them  through  a  coarse 
sieve,  add  a  pinch  of  salt  and  powdered  sugar  to  taste, 
and  whip  until  light  and  frothy.  Decorate  with  candies, 
cherries,  pieces  of  marshmallow,  or  nuts  before  serving. 

SAUCES. 

Both  sweet  and  meat  sauces  go  a  long  way  towards 
making  delicate  and  tasty  the  cold  sliced  meat  or  the  cakes 
which  one  buys  in  an  emergency  at  the  delicatessen  shops. 
The  plain  white  sauce  may  serve  for  the  so-called  "cream 
toast"  or  for  the  dried  or  old-fashioned  "shaved  beef"  or 


406  THE  HOME  COOK  BOOK 

for  the  cold  ham  cut  in  dice.  A  little  cottage  pudding 
sauce,  made  of  a  cup  of  hot  water,  a  little  butter  and 
flour  and  the  juice  of  a  lemon,  freshens  up  a  great  deal 
the  plain  little  cakes  of  muffin  size  or  cup  or  even  the 
slices  from  a  plain  loaf.  One  has  but  to  put  her  wits 
to  work  to  adapt  her  resources  to  the  occasion.  A 
quickly  made  chocolate  syrup  will  serve  equally  for  a 
drink,  with  some  chopped  ice  and  milk  or  cream,  and  for 
a  sauce  for  rice  balls  or  a  custard  pudding.  The  Sunday 
night  supper  offers  great  opportunity  for  the  display  of 
art  and  ingenuity. 

SUNDAY  NIGHT  SANDWICH. 

A  hearty  sandwich  is  made  from  a  cup  of  cold  ham 
minced  fine,  with  five  olives  and  one  tender  stalk  of 
celery,  spread  between  thin  slices  of  white  bread,  with  just 
a  tiny  bit  of  salad  dressing.  This  mixture  can  be  made 
at  any  time  when  the  ingredients  are  at  hand,  and  kept  in 
a  covered  bowl  in  the  ice  box.  Then  if  hungry  young 
people  arrive  unexpectedly,  a  very  few  moments  will 
suffice  to  produce  a  big  plateful  of  sandwiches. 


